Acorn Squash Stuffed with Orzo in a Sage Brown Butter Sauce

Adapted from this recipe on Herbivoracious.

2 changes:

I couldn’t find Delicata squash right now (I suspect it’s not in season until the weather gets a bit warmer,) so I used acorn squash, instead, and baked it before stuffing at 350 degrees for about 30 minutes.

I pan-toasted the orzo before boiling it.

This was really delicious, although a bit time-consuming (and dirty pan-intensive.)  Surprisingly, all four of us liked it (even Hubby, who normally detests ANY dried fruit.)

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