Orzo with Roasted Butternut Squash
October 5, 2022
One of the wonderful things about Sauvignon Blanc is that it is, what I like to call, an all weather wine. Looking for a rich, nuanced wine to pair with a cheese and charcuterie board? Sauvignon Blanc! Need a dry, cold wine to sip by the pool? Sauvignon Black is perfect. How about a crisp, nuanced white to pair with a savory pasta? You guessed it, Sauvignon Blanc! While I personally love this varietal in all seasons, it is a particular favorite of mine in the cooler months. Now that the temperature outside has begun to drop, I find myself time and time again reaching for a bottle of Sauvignon Blanc. One of my favorite meals to pair it with is no other than Roasted Butternut Squash Orzo, or what has become known in my house as "the lazy man's risotto". This meal is on regular rotation in my house and works well with any selection of fresh herbs, including rosemary, sage, or thyme. For a richer flavor I recommend swapping out the vegetable broth with chicken broth and mixing in a little parmesan to the dish as well as sprinkling on top. This is a great staple recipe that is easy to play around with and make your own. Grab a bottle of Suhru Sauvignon Blanc and get cooking!
- 1 butternut squash, cubed
- 3 tbsps butter
- salt & pepper
- 3 leeks, sliced
- 3 cloves fresh garlic, minced
- thyme sprigs
- 1 cup orzo
- 1/4 cup white wine
- 2 1/2 cups vegetable or chicken stock
- freshly grated parmesan cheese
- Preheat the oven to 400°F.
- Prepare vegetables—peel butternut squash, remove seeds, and cut into bite size cubes. Slice leeks into thin rounds. Peel and finely mince garlic cloves.
- Add 2 tablespoons of butter to a skillet over a medium-high heat. Once the skillet is hot add cubed butternut squash, season with salt & pepper. Cook for 5 minutes until the squash is starting to brown around the edges.
- When browned, transfer butternut squash to the oven and roast for 35-40 minutes until soft.
- Meanwhile, over medium-high heat, melt remaining butter. Add sliced leek, diced garlic, and thyme sprigs to the skillet and season with lots of salt and pepper. Cook for 5 minutes.
- Push contents of the skillet to the edges and pour orzo into the middle, stirring constantly. Cook for a few minutes until lightly toasted.
- Pour the wine into the hot skillet and stir until liquid is absorbed. Add vegetable stock, a couple tablespoons at a time, stirring constantly (as you would do for risotto). Once absorbed, continue adding vegetable stock a little at a time until all has been incorporated.
- Once all liquid is absorbed, add cooked squash and stir until well combined.
- Top with grated parmesan and serve with a glass of chilled Sauvignon Blanc!