Butternut Squash Orzo with Sage Brown Butter

Do you ever make a meal, while sipping a glass of wine (or two), and then finally sit down to eat it, and think, "Holy crap, this is amazing. What the hell did I put in this?"-? This was one of those meals. But don't worry, I think I do actually remember the exact ingredients here. And if you don't think it tastes completely awesome, blame the white wine ;-)

Butternut Squash Orzo with Sage Brown Butter
Serves 2-3
Ingredients:

• handful of almonds (about a 1/4 cup or less), soaked in water for 30 minutes
• 1 tsp maple syrup
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1 cup orzo
• 1 butternut squash
• 4-5 sage leaves
• 1 Tbsp Earth Balance/Smart Balance Lite/butter plus 1/2 tsp
• 1 tsp brown sugar
• Salt and pepper to taste

Steps:

1. Preheat oven to 350F. Slice butternut squash in half and clean out the seeds. Place face down in a large dish with a few inches of water. Cook for 35-40 minutes, until tender with a fork.
2. Meanwhile, cook orzo- bring 2 quarts of water to a boil, and then cook the orzo for 15 minutes. Drain.
3. Add the soaked almonds, in their water (just enough to cover them), and the maple syrup, to a food processor. Mix well, adding a little water if necessary. It will still be a bit chunky, and that's ok; you just want to break down the almonds as much as possible. 
4. When the squash is done cooking, add one half to the food processor, along with 1/2 tsp butter,  spices, and 1-2 sage leaves, chopped. Process until smooth. 
5. Take the other half of butternut squash and cut into bit-sized cubes.
6. In a small saucepan, heat the remaining 1 Tbsp butter over low heat. Add in 3-4 sage leaves and the brown butter, and stir until melted and smooth. 
7. Pour the orzo into a large serving dish or bowl, and mix in the almond/squash sauce until orzo is well coated. Add salt & pepper to taste. Drizzle the sage brown butter over the top, along with the wilted sage leaves, and sprinkle with nutmeg. Serve immediately.

This dish is like a creamy, hearty bowl of butternut squash ravioli. But without the heavy cream or cheese. I LOVVVVED it. And that's not just the white wine talking. It's dinner-party worthy, and totally easy to make.

This is completely a new fall favorite. Perfect addition to Vegan Mofo!

Enjoy!