This recipe originally appeared in TABLE Magazine’s inaugural issue in 2006
2 TABLEspoons olive oil
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
Per Serving (excluding unknown items): 472 Calories; 8g Fat (15.0% calories from fat); 15g Protein; 83g Carbohydrate; 7g