Roasted Butternut Squash Orzotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Butternut squash combines with creamy orzo to create this classically flavored side dish. Ingredients:
1lb orzo pasta |
2lbs fresh butternut squash |
1/2 stick butter |
1 small/medium vidalia onion, diced(can sub sweet or red onion) |
2 cloves garlic, minced |
1/2 cup white wine or chicken stock(or pasta water from cooking the orzo) |
1 cup half and half |
1 cup parmesan cheese, freshly grated |
pinch of fresh grated nutmeg(optional, but recommended) |
kosher or sea salt and fresh ground pepper |
Directions:
1. Cook pasta per package directions to just al dente.
2. When done, drain, rinse briefly, and shake to fluff and separate. Set aside.
3. Meanwhile, cut the squash in half and scoop out the stringy seedy bits.
4. Score the flesh and drizzle with a lil olive oil and sprinkle with salt and pepper.
5. Lay, cut side down, on a cookie sheet and roast in a 400 oven for about 40-45 minutes, until flesh is fork tender.
6. Remove from oven and let cool enough to handle.
7. Meanwhile, melt butter in large sauce pan over medium heat.
8. Add onions and cook until tender.
9. Add wine and garlic and cook about 2 minutes.
10. Add half and half(start with about 3/4 cup, then add the rest at the end, if needed...it will depend on how much more your pasta absorbs) and nutmeg and cook about about 5 minutes, just until heated through and slightly thickened.
11. Add cubed butternut squash, salt and pepper and Parmesan cheese and stir while heating on low heat, until well combined and heated through. Add more half and half or stock or pasta water, if needed, for desired consistency.
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