1 medium butternut squash, peeled and diced
1 tablespoon extra virgin olive oil
Salt and pepper
2 cups orzo pasta
4 tablespoons unsalted butter
1 small onion, thinly sliced
2 gloves garlic minced
10 sage leaves, thinly sliced
1/2 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 cup chopped roasted hazelnuts (optional)
Preheat oven to 400°.
Toss butternut squash in a olive oil and salt and pepper to taste. Spread squash onto a rimed baking sheet, and roast for 30 minutes. Remove squash from oven, and set aside.
Bring a large pot of salted water to a boil. Add orzo and cook according to package directions. Drain pasta, and keep warm.
Meanwhile, heat a medium frying pan on medium heat. Add butter, and brown. Stir in onions, and cook until soft—about 4 minutes. Add garlic and sage, and cook 1 minute more.
In a large bowl, combine squash, orzo, brown butter mixture, Parmesan, and cream. Season to taste with salt and pepper.
Divide pasta into bowls and top with hazelnuts.
Serves 4
