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Orzo with Caramelized Butternut Squash and Bacon

When my garden produced a bumper crop of butternut squash, I made multiple new dishes to use up my bounty! This is a tasty, easy side with pretty colors, and it makes plenty to fill your hungry family. To make it into a main, add shrimp or shredded chicken. —Kallee Krong-McCreery, Escondido, California
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 1-1/2 cups uncooked orzo pasta
  • 4 bacon strips, chopped
  • 2 cups cubed peeled butternut squash (1/2-inch cubes)
  • 1/2 cup chopped onion
  • 1 cup cut fresh or frozen cut green beans, thawed
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • Minced fresh parsley

Directions

  • In a large saucepan, cook orzo according to package directions.
  • Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir squash and onion in bacon drippings until tender, 8-10 minutes. Add beans and garlic; cook 1 minute longer.
  • Drain orzo; stir into squash mixture. Add butter, garlic salt, pepper and reserved bacon; heat through. Sprinkle with Parmesan and parsley.
Nutrition Facts
3/4 cup: 329 calories, 11g fat (4g saturated fat), 20mg cholesterol, 533mg sodium, 47g carbohydrate (4g sugars, 3g fiber), 11g protein.

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