Butternut Squash and Sage Orzo (or Brown Rice)

Here we have this dish made with brown rice and it's served along side a
crisp green salad and Fried Bluegill.)

Recipe from Bon Appetit 
Husband-Tested in Alice's Kitchen

This is a perfect dish to serve during the holiday season. Orzo is a rice shaped pasta and can be found in the bulk section of the Lost River Market & Deli. Be sure not to overcook orzo! You can also use brown rice.

3 Tablespoons unsalted butter
1 cup chopped onion
1 garlic clove, minced
1 2-pound butternut squash, peeled, seeded and cut into ½ -inch pieces (about 4 cups)
4 cups low-salt chicken broth or vegetable broth, divided
½ cup dry white wine
1 cup orzo (rice-shaped pasta) or 1 cup brown rice (basmati, long grain or short grain)
½ cup freshly grated Parmesan cheese
2 Tablespoons chopped fresh sage

Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add ½ cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 ½ cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary. (If using brown rice, cook according to package directions….yield about 3 cups cooked.  You can make this recipe for brown rice and use what you need for this recipe.)
Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.