This is a great weeknight meal for two or a nice side dish for a larger party.
- 1 large butternut squash (or two small)
- 1 cup orzo
- 1 cup milk
- 1/2 cup chicken or vegetable stock
- 1/2 cup cheddar cheese
- 2 tbsp Romano cheese
- dash hot sauce
- about two tablespoons bread crumbs
- pinch cardamom
- pinch nutmeg
- salt/pepper to taste
Place squash halves on a 9 by 13-inch pan. Pour enough water in to fill pan a 1/4 of an inch. Cover with foil and bake at 400 for 30 minutes or till soft. Scoop out pulp and discard. Carve a tunnel for squash reserving flesh. While squash is cooking, cook orzo in boiling salted water until almost soft. Drain. Pour milk and chicken stock into a small pan. Bring to a boil, taking care to not scald the milk. Add a pinch of nutmeg and cardamom. Add orzo and cook until thick. Remove from heat and stir in cheddar and one tablespoon Romano. Stir in the reserved squash season with salt, pepper and hot sauce. Fill squash halves. Dust with remaining Romano and breadcrumbs. Sprinkle with salt and pepper. Return to oven and bake until cheese is browned.