Do you see that very large casserole dish of velvety roasted butternut squash, orzo, feta and sage? I could and eat that entire dish. No shame. It’s really that good.
Halve butternut squash and remove seeds. Bake until squash is very soft. Cool, peel away outer skin, and cut into bite-sized chunks.
Cook orzo & add bullion to water for added flavor. Drain and set aside.In a pan, melt butter and add diced shallots. Cook until shallots are transparent. Stir in sage.
Return drained orzo to the pot, add in butter and shallots, then toss in squash and feta.Salt and pepper to taste, transfer to casserole dish and serve warm.
"It’s not often I find a recipe that has a short ingredient list like this that is full of rich, creamy flavor. So when I do… I eat. It. All."