Butternut Squash Orzo with Feta*
Cut 1 butternut squash in half and remove seeds. Place face down on the baking sheet. Add about 1/4 of water to the baking sheet. Bake at 400˚ for about 25-30 minutes or until squash is very soft. Cool then peel away the outer skin and slice into bite-sized chunks.
While squash is baking, cook 1 box of orzo according to the package but add 4 chicken bouillon to the water for additional flavour. When done, drain and set aside.
In a pan, melt ¼ butter and add diced shallots. Cook over medium heat until shallots are transparent. Stir in 1 tsp.sage.
Return drained orzo to the pot it cooked in, add in butter and 1 shallot then lightly toss in cubed butternut squash and 1 cup feta cheese. Add salt and pepper to taste. Transfer to a casserole dish and serve warm. Or refrigerate and reheat in the oven prior to serving.