Recipe: Pumpkin (or Butternut Squash) Whole Wheat Orzo

I made this side dish to go along with braised short ribs. This recipe comes from the Babbo Cookbook, a fantastic collection of Italian recipes. It serves 4 to 6.

Ingredients:

• 1/2 pound butternut squash or pumpkin, seeded and peeled
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 cup whole wheat orzo
• 1 cup chicken stock

Instructions:

1. Cut the squash or pumpkin into 3 or 4 evenly sliced pieces. Season with salt and pepper, drizzle with the olive oil, and wrap in foil. Roast in the oven at 350 degrees F for 30 to 45 minutes, or until very soft. Remove from the oven and allow to cool for 5 minutes, then place the cooked squash in the bowl of a food processor. Add the balsamic vinegar, salt, and pepper to form a relatively smooth puree. Set aside.
2. Bring 3 quarts of water to a boil and add 2 tablespoons of salt. Set up an ice bath nearby. Cook the orzo in the boiling water for 3 minutes, to blanch but not cook through. Drain the orzo and plunge it into the ice bath. Once cooled, drain it and lay it out on a baking sheet to dry.
3. Bring the chicken stock to a boil in a 12-inch saute pan. Add the orzo and squash puree and cook over high heat, stirring frequently, until the chicken stock is fully absorbed by the orzo. Season with salt and pepper and serve.

Notes: The recipe originally called for 2 tablespoons of honey to be added in along with the balsamic vinegar, but I think squash is sweet enough on its own. The recipe was also written for non-whole wheat orzo, but I personally think the world would be a better place if people stopped eating so many refined foods. Also, this is a restaurant recipe, so I think you could save time at home by skipping the ice bath and going straight to step 3. I don't think it will really alter the flavor or texture, especially if you're using whole wheat orzo.