The Little Red House: Butternut Squash Orzo

This Butternut Squash Orzo recipe from The Little Red House looks, in a word, perfect.

Sheena Jibson’s wonderful recipe with suggestions by me!:

Butternut Squash Orzo
Serves 4

1 roasted chicken
1/2 butternut squash
1/2 small onion
2 cloves of garlic
salt and pepper and thyme
1/2c-3/4c chicken broth
1 cup orzo, fully cooked according to package directions
3 strips of bacon (I am not a bacon lover so this was just the right amount for me….if you love bacon, add a few more:)
1/3 c grated parmesan cheese

-Halve and clean squash
-Brush with olive oil and sprinkle with thyme and s&p (Le Creuset® Silicone Basting Brush – White)
place squash (cut side up), onion, and garlic cloves on a lined baking sheet and roast at 425 until veggies are fork tender, about 30 minutes (onion and garlic will need to be removed before squash) Squash will easily scoop right out of peel when it is done roasting.
-Add all veggies to a food processor, along with 1/2c chicken broth and puree. (Cuisinart 9-cup Food Processor)
-Add a bit more broth if necessary. Salt and pepper to taste.
-Combine cooked orzo, chicken, crumbled bacon, and butternut sauce.
Top with parmesan. (Microplane Rotary Parmesan Cheese Grater)

Related posts:

1. Butternut Squash Soup
2. Butternut Squash Soup
3. Homemade Chicken Stock
4. Sweet Butternut Squash Recipe
5. Chopped salad