Courtesy of PureZing

Serves 4

INGREDIENTS:

1 Tablespoon butter
1 Tablespoon extra virgin olive oil
1 onion, chopped
2 cloves garlic, pressed or minced
3 cups peeled and diced butternut squash (1/2-inch dice)
4 cups chicken or vegetable broth, divided
1 cup Orzo pasta
1 cup Parmesan cheese, grated
3 Tablespoons fresh basil, chopped
Sea salt and freshly ground pepper

DIRECTIONS:

In a deep skillet, melt butter and olive oil over medium-high heat. Add onion and cook till it begins to caramelize. Add garlic and cook for 30 seconds. Add squash and stir. Add 1/2-cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.

While it is simmering, bring the remaining broth to a boil. Add orzo and cook for about 8 minutes, until cooked al dente. Drain any excess liquid.

Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender and the flavors are thoroughly blended. Pour into a bowl and toss with basil and cheese. Add Sea salt and freshly ground pepper to taste.