Butternut Squash Orzo with Feta and Sage

• Vegetarian

• Produce

  • 1 Butternut squash
  • 1 tsp Sage
  • 1 Shallot, large

• Pasta & Grains

  • 1 (16oz box Orzo

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 stick Butter
  • 1 cup Feta cheese

Found on mightymrs.com

Description

Ingredients

• Ingredients 1 butternut squash (or bag of cubed butternut squash) 1 (16oz) box of orzo 1 stick butter 1 large shallot, diced 1 tsp sage 1 cup crumbled feta cheese Salt and pepper to taste Instructions1. Cut butternut squash in half and remove seeds. Place face down on baking sheet. Add about 1/4 of water to baking sheet. Bake at 400˚ for about 25-30 minutes or until squash is softened. Cool then peel away outer skin and slice into bite-sized chunks. 2. While squash is baking, cook orzo according to the package in large pot then drain and set aside.3. In a pan, melt butter and add diced shallots. Cook over medium heat until shallots as transparent. Stir in sage. 4. Return drained orzo to the pot it cooked in, add in butter and shallots then lightly toss in cubed butternut squash and feta cheese. Add salt and pepper to taste. Transfer to casserole dish and serve warm. Or refrigerate and reheat in oven prior to serving. Servings : 10-12 Ready in : 35 Minutes Course : Dinner, Sides Recipe Type : Casseroles, Vegetarian Recipe Rating (5 /5) (2 Rating)
• 1 butternut squash (or bag of cubed butternut squash)
• 1 (16oz) box of orzo
• 1 stick butter
• 1 large shallot, diced
• 1 tsp sage
• 1 cup crumbled feta cheese
• Salt and pepper to taste

Directions

• Instructions1. Cut butternut squash in half and remove seeds. Place face down on baking sheet. Add about 1/4 of water to baking sheet. Bake at 400˚ for about 25-30 minutes or until squash is softened. Cool then peel away outer skin and slice into bite-sized chunks. 2. While squash is baking, cook orzo according to the package in large pot then drain and set aside.3. In a pan, melt butter and add diced shallots. Cook over medium heat until shallots as transparent. Stir in sage. 4. Return drained orzo to the pot it cooked in, add in butter and shallots then lightly toss in cubed butternut squash and feta cheese. Add salt and pepper to taste. Transfer to casserole dish and serve warm. Or refrigerate and reheat in oven prior to serving. Servings : 10-12 Ready in : 35 Minutes Course : Dinner, Sides Recipe Type : Casseroles, Vegetarian Recipe Rating (5 /5) (2 Rating)
• Instructions1. Cut butternut squash in half and remove seeds. Place face down on baking sheet. Add about 1/4 of water to baking sheet. Bake at 400˚ for about 25-30 minutes or until squash is softened. Cool then peel away outer skin and slice into bite-sized chunks. 2. While squash is baking, cook orzo according to the package in large pot then drain and set aside.3. In a pan, melt butter and add diced shallots. Cook over medium heat until shallots as transparent. Stir in sage. 4. Return drained orzo to the pot it cooked in, add in butter and shallots then lightly toss in cubed butternut squash and feta cheese. Add salt and pepper to taste. Transfer to casserole dish and serve warm. Or refrigerate and reheat in oven prior to serving.