Whole Wheat Orzo with Butternut Squash, Chicken, & Bacon

I made this yummy dish for a couple people, one vegetarian, one not. This is one of the rare dishes that you can easily make a meat & meatfree version without literally cooking the dish twice or otherwise sacrificing flavor. Add in cooked bacon and chicken at the end and blam! – everyone’s happy.

Whole Wheat Orzo with Butternut Squash, Chicken, & Bacon
Serves 4
Recipe by Just the Tip / Inspired by The Little Red House

Here’s what I used:

  • about 1 pound of cooked chicken (I used pre-cooked grilled chicken from Coscto…this would be a perfect place for rotisserie chicken, as well), chopped
  • 1/2 butternut squash (pre-peeled and seeded)
  • 1/2 small onion, chopped
  • 2 cloves of garlic, minced
  • salt and pepper and thyme
  • 1/2 cup – 3/4 cup veggie broth
  • 2 cups whole wheat orzo, cooked according to package directions (I get whole wheat orzo at Whole Foods…)
  • 5-6 strips of bacon, cooked and chopped
  • 1/3 cup grated parmesan cheese

Here’s what I did:

  1. Preheat the oven to 425.
  2. Cube the squash and toss with olive oil, thyme, salt, and pepper. Roast until fork tender, about 30 minutes.
  3. Saute the onion and garlic in olive oil until tender, about 10 minutes. Let cool.
  4. Add all of the veggies to a food processor, along with 1/2 broth and puree. Add a bit more broth if necessary. Season with salt and pepper to taste.
  5. Combine cooked orzo, chicken, crumbled bacon, and butternut sauce.
  6. Top with parmesan.

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