Butternut Squash Orzo

1: Preheat oven to 400°F.

2: Peel, chop, and de-seed the butternut squash.

3: Toss the squash with olive oil and salt and pepper.

4: Bake for 45 minutes with a few sage leaves.

5: Dice the onion.

6: When there are 15 minutes left for the squash, add onion to a large skillet with olive oil.

7: Add spices and continue to cook until soft for about 5 minutes.

8: Add orzo and let it toast for a minute.

9: Add broth and cook, stirring for 5-8 minutes until most liquid has been absorbed.

10: Add prosciutto to a large baking sheet and roast for 8 minutes or until crispy.

11: Remove orzo from heat and stir in cheese and butternut squash.

12: Top with crumbled prosciutto and extra fresh sage.

13: Optionally sprinkle with chili flakes for some heat.

14: To heat leftovers, add to a skillet with a splash of broth.