Butternut Squash + Orzo

• 2 tbs olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups diced peeled butternut squash (1/2-inch dice)
• 4 cups vegetable broth
• 1 cup orzo pasta
• 1⁄2 cup freshly grated parmesan cheese
• 2 tablespoons chopped fresh basil
• salt and pepper

Directions:

1. In a large pot (such as a dutch oven) heat oil over medium-high heat.
2. Add onion and cook for about 6 minutes, or until tender and starting to brown.
3. Add garlic and cook for 30 seconds.
4. Add squash and stir.
5. Add 1/2 cup broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
6. While it is simmering, bring the remaining broth to a boil in a pot.
7. Add orzo and cook for about 8 minutes, until cooked al dente.
8. Drain any excess liquid.
9. Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
10. Toss with basil and cheese.
11. Add salt and pepper to taste.