Ingredients

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

Instructions

1. Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté 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. 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.
2. Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.