Fiona’s Butternut Squash with Orzo
by Anni Daulter
4 cups vegetable broth
1/2 cup orzo
1 cup Pure Butternut Squash Puree
Pour the broth into a medium saucepan and heat to a rolling boil. Add the orzo and reduce the heat. Simmer for 8 to 10 minutes, or until tender.
Strain the orzo through a colander, but do not rinse it with water.
Fold 1/2 cup of the cooked orzo into the butternut squash puree. SErve warm. Save leftover orzo for a butter and Parmesan cheese pasta lunch the next day.
*Recipe and image courtesy of Organically Raised: Conscious Cooking for Babies & Toddlers.*