Butternut Squash and Sage Orzo

3 tablespoons butter (I use Smart Balance to cut the fat)

1 white onion, chopped

1 clove of garlic, chopped

1-1 to 2 pound butternut squash, peeled, seeded and cut into 1/2 inch cubes or smaller if you like

4 cups of low-sodium chicken broth

1 cup Orzo

1/2 cup freshly grated Parmesan cheese

2 tablespoons fresh Sage, chopped

Melt the butter in a large skillet over medium heat. Add the onion and saute for about 5 to 7 minutes, until tender. Then add the garlic and saute for about another minute or 2. Add the butternut squash and stir to coat the squash with everything. Add 1/2 cup of chicken broth, simmer until liquid is absorbed and then add another 1/2 cup of chicken broth and let that simmer and get absorbed and the squash is tender.

In a saucepan add the 3 cups of chicken broth with 1 cup of water and bring to a boil, then add 1 cup of Orzo and cook (for about 8 minutes). Drain Orzo and add to the skillet of butternut squash.

Then add the Sage and Parmesan cheese. Add salt and pepper if you need to. Depends on your taste.

Enjoy!!!!