From The Bon Appetite Cookbook
3 tbsp butter
1 cup chopped onion
1 garlic clove, minced
2 lbs butternut squash, peeled, halved, seeded, and cut into1/2 inch cubes
4 cups low-salt chicken broth, divided
½ cup dry white wine
1 cup orzo
½ cup freshly grated Parmesan
2 tbsp chopped fresh sage
Melt butter in a large heavy bottomed skillet over medium heat. Add onion and sauté until softened, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add squash cubes and stir to coat. Add ½ cup chicken broth and wine. Cover and simmer until liquid is absorbed, about 10 minutes.
Meanwhile, bring remaining 3 ½ cups broth to boil in heavy saucepan. Add orzo. Boil uncovered until orzo is tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain if necessary. Transfer to large bowl. Stir in squash, then Parmesan and sage. Season to taste with salt and pepper.