BUTTERNUT SQUASH ORZO
Yield 6 side dishes
Number Of Ingredients 7
Steps:
- Cut the squash into 3 or 4 evenly sized pieces. Season with salt and pepper, drizzle with the olive oil, and wrap in foil. Roast in the oven for 30 to 45 minutes, or until very soft. Remove from the oven and allow to cool for 5 minutes, then place the cooked squash in the bowl of a food processor. Add the honey, balsamic vinegar, and salt and pepper and pulse to form a relatively smooth puree. Set aside. Bring 3 quarts of water to a boil and add 2 Tbs of salt. Set up an ice bath nearby. Cook the orzo and plunge it into the ice bath. Once cooked, drain it and lay it out on a baking sheet to dry. Bring the chicken stock to a boil in a 12 inch saute pan. Add the orzo and squash puree and cook over high heat, stirring frequently, until the chicken stock is fully absorbed by the orzo. Season with salt and pepper and serve.
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