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
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:
- Preheat the oven to 425.
- Cube the squash and toss with olive oil, thyme, salt, and pepper. Roast until fork tender, about 30 minutes.
- Saute the onion and garlic in olive oil until tender, about 10 minutes. Let cool.
- 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.
- Combine cooked orzo, chicken, crumbled bacon, and butternut sauce.
- Top with parmesan.