So much for our expedition.
And what else to do on a rainy day? Here's my easy version of Jeanne Kelley's Orzo with Butternut Squash and Sage Cream recipe. I used Risoni instead of Orzo, and simplified the procedure for a quick weekday dinner. Serve with your favorite breaded cutlet and marinara sauce. Perfect!
Risoni in Butternut Squash and Sage Cream Sauce
250g butternut squash, diced
1/2 cup heavy cream
6 fresh sage leaves, cut crosswise
1 tablespoon olive oil
3 garlic cloves, minced
1 cup chicken broth
1/4 cup freshly grated parmesan cheese
salt and pepper
300g risoni or orzo pasta, cooked according to package instructions
Saute butternut squash, garlic and sage leaves in olive oil for about 5 minutes. Add chicken stock, bring to a boil and then lower heat to simmer, covered, for about 10 minutes. Remove cover and simmer for another 5-10 minutes, until liquid has almost evaporated.
In the meantime, cook pasta according to instructions. Drain well and add to the cream sauce. Blend thoroughly. Transfer to dish and sprinkle parmesan cheese just before serving.