Heat the olive oil
in a large heavy-bottomed saucepan
over medium-high heat. Add the butternut squash
and saute until just starting to soften, 5 to 7 minutes. Add the garlic and onions
and saute until fragrant and translucent, 2 minutes longer. Add the orzo and continue cooking another 2 minutes, stirring occasionally. Pour in the wine
and cook until absorbed.
Gradually add the chicken broth while stirring. Bring to a simmer, cover and cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat.
Stir in the Parmesan, half-and-half and sage. Season with salt and pepper and serve warm.
Per serving: Calories 376; Total Fat 12 grams; Saturated Fat 4 grams; Protein 14 grams; Total Carbohydrate 51 grams; Sugar: 6 grams; Fiber 4 grams; Cholesterol 11 milligrams; Sodium 317 milligrams;