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.