Ingredients

• 2 tablespoons olive oil
• 2 cups peeled, seeded and 1/2-inch-diced butternut squash (about 1 pound)
• 1 clove garlic, minced
• 1 small onion, diced
• 1 1/2 cups orzo
• 1/2 cup dry white wine
• 3 cups low-sodium chicken broth
• 1/3 cup grated Parmesan
• 1/4 cup half-and-half
• 1 tablespoon chopped fresh sage
• Salt and cracked black pepper

Instructions

1. Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the butternut squash and saute until just starting to soften, 5 to 7 minutes. Add the garlic and onions and saute until fragrant and translucent, 2 minutes longer. Add the orzo and continue cooking another 2 minutes, stirring occasionally. Pour in the wine and cook until absorbed.
2. Gradually add the chicken broth while stirring. Bring to a simmer, cover and cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
3. Stir in the Parmesan, half-and-half and sage. Season with salt and pepper and serve warm.