Creamy Butternut-Sage Orzo
Wine Recommendation
Imagery Pinot Noir
Ingredients
- 1 (16-oz) pkg peeled, diced butternut squash
- 2 cups orzo
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 3 Tbsp chopped fresh sage, divided
- 2 cloves garlic, minced
- 1½ cups less sodium chicken broth
- 1 cup milk
- ½ tsp salt
- ½ tsp pepper
- 1 cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 450°F. Spread squash in a single layer on a large rimmed baking sheet coated with cooking spray. Roast 20 minutes or until browned and tender.
- Meanwhile, cook pasta according to package directions; drain.
- Melt butter in a large deep skillet over medium heat. Stir in flour, 2 Tbsp sage, and garlic, if desired, until a paste forms.
- Stir in broth, milk, salt, and pepper; cook until thickened. Add cheese, stirring until blended. Stir in pasta and roasted squash. Sprinkle with 1 Tbsp sage.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
412
|
412
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 15 | 15 |
| Carb (g) | 61 | 61 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 670 | 670 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
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