This is essentially the same technique as cooking pasta. The butternut squash gets peeled, diced in cubes, sauteed with onion and a touch of nutmeg, sauteed, then covered and simmered until soft and well-cooked.
The orzo is boiled in plenty of salted water, then drained and added to the squash, along with pasta cooking liquid and some fresh chopped parsley. Plenty of grated parmigiano gets sprinkled on the top at the table.
Orzo with Butternut Squash
serves 10 -12
1 large butternut squash
32 oz. of orzo
1 medium onion, peeled and coarsely diced
10 sage leaves
1/4 c olive oil
1/8 tsp nutmeg
salt and pepper to taste
2 tbls fresh chopped parsley
1 c grated parmigiano for sprinkling
Peel the squash by removing stem and bottom 1/2″. Slice crosswise into 2 pieces–the long straight piece and the squat bulbous piece.
Peel by running a large chef’s knife along the shape of the squash and slicing off as much peel and as little flesh as possible. Split the bulbous piece lengthwise and scrape out the seed with a spoon. Dice both the long piece and the bulbous piece into 3/4″ cubes.
Place squash, olive oil, sage and onions in large skillet and saute over low heat for about 5 minutes.
Cover and continue sauteing for another 10 minutes, turning often to prevent scorching and sticking. Turn heat to lowest simmer while orzo cooks.
In salted boiling water, cook orzo for about 10 minutes, then add to skillet of squash, along with 1 1/2 cups orzo cooking liquid (or more, if it’s still too tight). Stir and top with parsley, black pepper and a sprinkle of parmigiano.