Butternut Squash Orzo
This Butternut Squash Orzo is packed with creamy butternut squash sauce, crumbled bacon, and parmesan cheese. It's incredibly easy to make and can be served as either an entree or a side!
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Makes: 4 servings
Ingredients
- ½ butternut squash
- ½ small onion, peeled
- 2 cloves garlic, peeled
- Salt
- Pepper
- ½ cup chicken broth
- 1 cup orzo, cooked according to package directions
- 5 strips bacon, cooked crispy
- ½ cup grated parmesan cheese
Instructions
- Pre-heat oven to 425 degrees.
- Clean the seeds and membrane out the butternut squash half. Put the squash, onion, and garlic on a foil-covered cookie sheet. Lightly brush with olive oil.
- Bake for 45 minutes, removing garlic after about 25 minutes. Once squash and onion are out of oven, let cool slightly.
- Add all veggies to a food processor or blender with chicken broth. Blend until smooth. If sauce is too thick, add a bit more chicken broth.
- In a large bowl or in the pot orzo was cooked in, toss orzo, bacon, ⅓ cup parmesan cheese, and butternut squash sauce.
- Serve in bowls topped with additional parmesan cheese.
Notes
- Recipe adapted from The Little Red House
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