Here you go!
Creamy Orzo Risotto with Butternut Squash
The recipe is here.
I don't know about y'all out there in blogland, but before I made this recipe I had never cooked with orzo before. It looks like it wants to be a cousin to rice, but it's actually a very small pasta. I bought mine in a little box on the pasta aisle in the grocery store. Orzo and I are good friends now.
If you try this recipe, you will have to roast the chunks of butternut squash ahead of time. Don't be put off by that--it's not difficult, and it makes the squash taste super yummy.
I have often substituted chunks of spaghetti squash in this recipe, because we grow a lot of spaghetti squash in our garden. I think I actually like it just a little bit better than the butternut here. It has a lighter flavor, and by chunking it first and then roasting it, it doesn't turn into strands of "spaghetti" after it's been cooked.
One last thing--since it's a Weight Watchers recipe, of course it calls for lower-calorie ingredients. One of those is nonfat half-and-half. Never knew such a thing existed! But there it is, just waiting for me to pick it up from the dairy case. Mark likes to put it on his cereal when we have a little left over in the carton. Mmmmm...naughty boy!