Butternut Squash And Sage Orzo

• 3 tablespoons butter
• 1 cup chopped onion
• 1 garlic clove, minced
• 2 lbs butternut squash, peeled, seeded and cut into 1/2-inch pieces (about 4 cups)
• 4 cups canned low sodium chicken broth
• 1/2 cup dry white wine
• 1 cup orzo pasta (rice-shaped pasta)
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons chopped fresh sage

1. Melt butter in a heavy large skillet over medium heat. Add onion and saute until tender, about 6 minutes.
2. Add garlic and saute until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/2 cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes.
3. Meanwhile, bring 3 1/2 cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary.
4. Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.

butter, onion, garlic, butternut squash, chicken broth, white wine, orzo pasta, freshly grated parmesan cheese, fresh sage

Taken from www.food.com/recipe/butternut-squash-and-sage-orzo-275571 (may not work)