Butternut Squash with Orzo and Parmesan

This is a super tasty dinner option for baby! Scarlett loves this stuff, she ate two whole bowls last night!



3 cups of butternut squash, cooked, skinned and cubed
3-4 Tbsp Orzo
2 Tbsp butter
1/2 Tbsp chopped fresh sage
1 Tbsp of freshly grated Parmesan

You could peel and cube your squash, then throw it in a steamer…or you can do what I did. Set your oven to 375*, slice your squash in half longways, scoop out the inside (like a pumpkin), and put it cut side down in a glass baking dish.


Add some water, enough to cover the bottom and then some, and cook in the oven till its soft and can be pierced with a fork. (Mine too about an hour.) the skin, once cooked, will peel right off. (Don’t burn your fingers!)


Once it’s cooked and cubed, toss it all in a blender and purée with 3-5 Tbsp of cooking liquid.


Meanwhile, bring some water to a boil and cook Orzo according to package directions. Drain.

Melt butter in a pan and add your sage. Cook gently for a minute or so, then add the squash purée, orzo and Parmesan cheese. Mix and you’re done!

This makes around 4 portions, and is freezer friendly!




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