Brown Butter Orzo with Butternut Squash

Ingredients

• 5 tbsp salted butter, divided
• 4 cups butternut squash, cut into ½‑inch cubes
• 1 tsp red pepper flakes
• 6 large sage leaves, thinly sliced
• Salt & pepper
• 4.5 cups water
• 1¼ cups grated Parmesan
• 3 tbsp balsamic glaze
• 1 lb orzo (uncooked)
• 1 tsp garlic powder

Instructions

1. Add 4 tbsp butter to a heavy skillet over medium heat. Stir often as butter bubbles and browns. Do not burn.
2. When golden, immediately add squash, red pepper flakes, and sage; stir.
3. Cook 5 minutes until slightly tender.
4. Add orzo, salt, garlic powder, pepper, and 4.5 cups water. Bring to a simmer.
5. Cover and cook 10 minutes, stirring every few minutes so orzo doesn’t stick.
6. When orzo is al dente, stir in Parmesan, remaining 1 tbsp butter, and balsamic glaze.
7. Serve hot.