Creamy Orzo with Butternut Squash

By: Jan Peterson


Recipe History: Just made this recipe I got through the Weight Watchers site.  I LOVE it!
 
Yields appx 4 - 1 cup servings
6 weight watchers points


Ingredients:
Cooking spray
2 cups uncooked butternut squash, cut into small cubes (appx 2 pounds)
1/2 tsp olive oil
1/8 tsp salt, or to taste
1/2 Tbls butter or margarine
1 cup uncooked orzo
1 1/2 cups water
1 cup canned chicken broth
1 tsp thyme, fresh, appx 8 whole sprigs
2 Tbls fat-free half and half
1/3 cup grated Parmesan cheese
1/8 tsp black pepper


Directions:
 Preheat oven to 425 degrees 

•  Coat a small rimmed baking sheet with cooking spray
• In medium bowl (or bag), toss squash with oil and salt and then spread single layer on prepared baking sheet, leaving space between cubes.  Roast 20 to 25 minutes stirring halfway through.
• Meanwhile, melt butter in a medium saucepan over medium heat.  Add orzo stir constantly until orzo begins to brown and smells toasty (appx 3 minutes). Add water, broth and thyme sprigs and bring to a boil.  Reduce heat to low.  Simmer UNCOVERED, stirring occasionally, until liquid is nearly absorbed, about 15-20 minutes.
• Remove from heat and remove thyme sprigs. Add half and half, cheese, roasted squash and additional salt and pepper to taste.

Tip: The easiest way to peel a butternut squash is uncut with a sturdy vegetable peeler.  Trim off the ends, cut in half and then remove the seeds. Cut into 1-inch cubes.

I didn't have thyme, so I added some oregano and fresh parsley, minced.  Next time I think I'll add a bit of cinnamon too!