• 1 package orzo
• 1 medium butternut squash
• 5 ounces Gorgonzola cheese
• 5 sage leaves
Preheat oven to 425 F. With sharp knife, split squash in half lengthwise and scoop out seeds and pulp. Place squash cut-side down in casserole dish and add approximately 1 inch of water. Roast until tender, approximately 20 minutes.
Cook orzo according to package directions.
When squash is tender, scoop chunks out of skin with spoon or butter knife. Combine with drained pasta and add Gorgonzola and sage. Serve warm.