YUMMMMMMMM!!

Okay, so I just tried this recipe from Weight Watcher, and...drumroll please....IT WAS AMAZING. It is called Creamy Orzo Risotto with Butternut Squash. Seriously, it was so good! I had this with cucumber and one piece of whole wheat bread that I made into garlic bread with Smart Balance spread, garlic powder and a pinch of parsley. This recipe was easy, fast and so good. My only complaint is that it wasn't really a main dish, so I think next time I will ad some chicken to it for a bit more protein. Here is the recipe:

	2 cup(s) butternut squash, cut into small cubes
	1/2 tsp olive oil
	1/8 tsp table salt, or to taste
	1/2 Tbsp unsalted butter
	1 cup(s) uncooked orzo
	1 1/2 cup(s) water
	1 cup(s) canned chicken broth
	1 tsp thyme, fresh, or 8 whole sprigs (sprigs preferred)
	2 Tbsp fat-free half-and-half
	1/3 cup(s) grated Parmesan cheese, such as Parmigiano-Reggiano
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, freshly ground, or to taste

Instructions

• Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray.
  
  
• In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
  
  
• Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
  
  
• Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve. Yields about 3/4 cup per serving.

Notes

• A medium-sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes.
  
  Peel the outside of a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from each half.
  
  Precut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning.