Orzo pasta has to be the most divine of any pasta. It cooks quickly, as all pasta's do, but it resembles white rice in texture and flavor. Delectable!
Paired with the earthy flavors of butternut squash and Romano cheese, this dish is so delish, you just might convert your kiddos (and yourself!) to a lifetime of vegetarian meals.
1 butternut squash
2 c. orzo pasta
1 1/2 tsp. salt
5 c. water
1/2 c. Romano (or Parmesan) cheese
Fresh thyme, chopped
Fresh ground pepper to taste
Fresh tomatoes
Using a carrot peeler, peel off the outside rind of the butternut squash. Cut the bulbous end in half and scoop out and discard the seeds. Cube squash into 1/2 inch cubes.
In a large pot, bring water to a boil then add butternut squash cubes, orzo, and salt. Boil until pasta is cooked and squash is tender, about 10 minutes. (Stir often to keep pasta from sticking to the bottom of the pot. Add water by the 1/4 c. if needed). Transfer everything in pot to a large, heat-proof bowl. Stir in cheese, thyme and pepper. Top with fresh tomatoes and serve piping hot.
