Butternut Squash And Sweet Potato Orzo

This recipe originally appeared in TABLE Magazine’s inaugural issue in 2006
Servings: 6-8

2 TABLEspoons olive oil
1/2 red onion -- chopped
2 cloves garlic -- chopped
1 butternut squash -- peeled, seeded and chopped in 1/2 inch cubes
1 sweet potato -- peeled and chopped in 1/2 inch cubes
4 cups chicken broth
1 cup white wine
2 cups orzo (uncooked)
1/4 cup grated Parmesan cheese
salt
freshly ground black pepper
1 TABLEspoon fresh thyme leaves

Heat large sauté pan. Add oil and sauté onions until translucent, approximately 5 minutes. Add garlic and sauté 1 minute.

Add cubed butternut squash and sweet potato. Stir; add 1 cup chicken broth, salt and pepper. Simmer on med-low heat for approximately 15-20 minutes, or until squash and sweet potato are almost tender and the broth has absorbed. Turn off heat, mash slightly but retaining lumps; set aside.

In a separate saucepan, bring the remaining 3 cups of chicken broth and 1 cup of white wine to a boil.

Add orzo, stir and cook for approximately 8 minutes.

If orzo has not absorbed all liquid, drain. Add orzo to squash-potato mixture. Add thyme and
Parmesan Cheese. Stir, place in large bowl & serve.

Per Serving (excluding unknown items): 472 Calories; 8g Fat (15.0% calories from fat); 15g Protein; 83g Carbohydrate; 7g
Dietary Fiber; 3mg Cholesterol; 592mg Sodium. Exchanges: 5 Grain (Starch); 1/2 lean Meat; 1/2 VegeTABLE; 1 Fat.
NOTE: For an excellent vegetarian main course or side dish substitute vegeTABLE broth for the chicken broth.