Orzo with Caramelized Butternut Squash and Bacon

The year my garden produced a bumper crop of butternut squash, I made so many new dishes trying to use up my bounty! This is a tasty, easy side with pretty colors, and it makes plenty to fill your hungry family. To make it into a main, add shrimp or shredded chicken. —Kallee Krong-McCreery, Escondido, California

• 

  Total Time

  Prep: 20 min. Cook: 20 min.
• 

  Makes

  6 servings

Ingredients

• 1-1/2 cups uncooked orzo pasta
• 4 bacon strips, chopped
• 2 cups cubed peeled butternut squash (1/2-inch cubes)
• 1/2 cup chopped onion
• 1 cup cut fresh or frozen cut green beans. thawed
• 1 garlic clove, minced
• 1 tablespoon butter
• 1 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1/4 cup grated Parmesan cheese
• Minced fresh parsley

Directions

• In a large saucepan, cook orzo according to package directions.
• Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir squash and onion in bacon drippings until tender, 8-10 minutes. Add beans and garlic; cook 1 minute longer.
• Drain orzo; stir into squash mixture. Add butter, garlic salt, pepper and reserved bacon; heat through. Sprinkle with Parmesan and parsley.

Nutrition Facts

3/4 cup: 329 calories, 11g fat (4g saturated fat), 20mg cholesterol, 533mg sodium, 47g carbohydrate (4g sugars, 3g fiber), 11g protein.

Taste of Home Editors