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Cut butternut squash in half and remove seeds. Place face down on baking sheet. Add about 1/4" of water to baking sheet. Bake at 400˚ for about 25-30 minutes or until squash is very soft. Cool then peel away outer skin and slice into bite-sized chunks.
While squash is baking, cook orzo according to the package but add chicken bullion to the water for additional flavor. When done, drain and set aside.
In a pan, melt butter and add diced shallots. Cook over medium heat until shallots as transparent. Stir in sage.
Return drained orzo to the pot it cooked in, add in butter and shallots then lightly toss in cubed butternut squash and feta cheese. Add salt and pepper to taste. Transfer to casserole dish and serve warm. Or refrigerate and reheat in oven prior to serving.