This one was a little improvisation with chef Vero, will try my best with the measurements.
•1.5 lb Organic Butternutsquash diced (I didn’t use all of it for the orzo, but I did cook it all and what was left put it in the blender with broth and made soup)
•4 oz pancetta
•1 small white onion
•about 1 1/2 cups of uncooked orzo
•32 oz organic vegetable broth
•fresh sage leaves
•1 clove garlic chopped
•salt & pepper
In a large skillet, heat up about 2 tablespoons of olive oil and cook the pancetta for about 5 mins, then cook the garlic and the onion until soft, put in the squash, about half of the broth and some chopped sage leaves, season with salt and pepper, cook for about 10-15 mins until squash is soft. Strain out of skillet and set aside, pour the rest of the broth in the same skillet and bring to a boil, add the orzo and cook al dente and then add about half of the previously cooked squash to it. Serve with shaved parmesan and fresh sage leaves.