This simple and delicious dish can be served on it’s own or as a side dish.
|1 cup||(250 mL) Orzo pasta|
|8||slices Schneiders® Country Naturals® Bacon, chopped|
|1||Small onion, diced|
|2||Cloves garlic, minced|
|4 cups||(1 L) Peeled, seeded and diced butternut squash (1/2” (1 cm) pieces)|
|1/2 cup||(125 mL) White wine|
|1/2 cup||(125 mL) Chicken broth|
|Salt and pepper|
|1/2 cup||(125 mL) Grated Parmesan cheese|
|1-2 tbsp||(15-30 mL) Chopped fresh sage|
COOK orzo pasta in a large pot of salted water according to the package directions, about 8 minutes. Drain and transfer to a large bowl.
MEANWHILE heat a large skillet over medium-high. Add bacon and cook for 10-12 minutes or until crisp. Remove bacon from the pan using a slotted spoon and transfer to a paper towel lined plate. Discard all but 2 tbsp (30 mL) of the bacon drippings from the pan. Add onion and sauté about 5 minutes. Add garlic and continue to cook for another minute or until fragrant. Stir in squash and coat with the drippings. Season with salt and pepper; add white wine and chicken broth. Bring to a boil then reduce heat and simmer over medium-low for about 10 minutes or until the squash is fork tender. Transfer the mixture to the bowl with the orzo along with 2 tbsp (30 mL) of reserved bacon drippings and half the bacon bits. Toss to combine, stir in Parmesan cheese and chopped sage. Season with salt and pepper and serve. Sprinkle with a little more Parmesan cheese and the reserved bacon bits.
Omit white wine and replace with chicken stock.
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