Meatless Friday: Orzo with Butternut Squash

Barb Szyszkiewicz shares a recipe for a simple, frugal dish that can serve as a main course or a hearty side.

Remember that as next Friday is Christmas Day, it's considered a solemnity, so you won't need to abstain from meat; the same is true for January 1, the Solemnity of Mary, Mother of God! We'll be back on January 8 with more Meatless Friday meals.

This simple and delicious dish featuring a fresh fall and winter vegetable is made in two steps; you can roast the squash ahead of time if you wish.

orzo with butternut squash-bszyszkiewicz

Orzo with Butternut Squash

Makes 4 side-dish servings; double the recipe if serving as a main course

2 tbsp olive oil, divided
4 cups butternut squash (about 1 pound)
1 shallot
1 onion
3 cloves garlic
3/4 cup orzo pasta
1 1/2 cup chicken or vegetable broth
1/2 tsp black pepper
3/4 tsp salt
1/2 tsp poultry seasoning
1/4 cup Parmesan cheese, grated

First, prepare the squash:
Preheat the oven to 400. Peel the squash, remove the seeds, and cut the squash into small pieces (about 3/4-inch dice). Season to taste with salt and pepper and toss in 1 tbsp of the olive oil. Roast on a shallow pan about 45 minutes or until golden and tender but not caramelized.

Prepare the vegetables:
Peel and thinly slice the shallots.
Peel and finely dice the onion.
Mince the garlic.

Prepare the orzo:
About 20 minutes before the squash is done, heat the remaining olive oil in a medium saucepan. Saute the onions 2 minutes; add shallots and cook 2-3 minutes more before adding garlic. When garlic softens but before it turns brown, add orzo to the pan and stir to combine. Add stock and seasonings; cover and cook, stirring once or twice, until orzo is thoroughly cooked. When the orzo is done, stir in Parmesan cheese and top with roasted squash.