Supper tonight! (Recipe adapted from Melissa Clark, NYTimes)
Roasted butternut squash, melted 4 T. unsalted butter until slightly browned in pot; added chopped shallot, squash, 1 1/2 cups orzo pasta; 1 can of Swanson chicken broth. Cook until liquid is absorbed. Stir so orzo doesn’t stick to the bottom of the pan.
Added Bell’s Seasoning (sage, rosemary, thyme); red pepper flakes, salt and fresh ground pepper, zest of one lemon; juice of half a lemon, grated parmesan cheese. Stir together and turn off heat. Tonight, warm up and serve with more parmesan, lemon juice and a dollop of ricotta cheese. YUM!!