Butternut Squash Orzo with Crispy Prosciutto
Ingredients
- 1 small onion
- 1.5 cups orzo
- 1/2 tsp garlic powder, 1/2 tsp paprika
- 3 cups broth
- 1/2 cup cream cheese or goat cheese
- 1 small butternut squash
- Fresh sage
- 6 slices prosciutto
Preparation
Preheat the oven to 400 degrees Fahrenheit.
Peel, chop, and de-seed the squash.
Toss the squash with olive oil and salt and pepper.
Bake the squash for 45 minutes with a few sage leaves.
Dice the onion.
When there are 15 minutes left in the baking time, add the onion to a large skillet with olive oil.
Add the spices and continue to cook until soft, about 5 minutes.
Add the orzo and let it toast for a minute.
Add the broth and cook, stirring, for 5-8 minutes until most, but not all, liquid has been absorbed.
Add the prosciutto to a large baking sheet and roast for 8 minutes or until crispy.
Remove the orzo from heat and stir in the cheese and butternut squash.
Top with crumbled prosciutto and extra fresh sage.
Tips
Optionally, sprinkle with chili flakes for a little heat.
To heat up leftovers, add to a skillet with a splash of broth.
