Ingredients

Instructions

  1. In a deep skillet, melt butter with oil over medium-high heat.
  2. Add onion and cook for about 6 minutes, or until tender and starting to brown.
  3. Add garlic and cook for 30 seconds.
  4. Add squash and stir.
  5. Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
  6. While it is simmering, bring the remaining broth to a boil.
  7. Add orzo and cook for about 8 minutes, until cooked al dente.
  8. Drain any excess liquid.
  9. Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
  10. Pour into a bowl and toss with basil and cheese.
  11. Add salt and pepper to taste.