INGREDIENTS
1
Butternut Squash (peeled and chopped into large chunks)
3 tbsp
Butter
Salt and Freshly Ground Black Pepper
2
Leeks (chopped)
1 tsp
Garlic (crushed)
3
Thyme Sprigs
250 g
Orzo
100 milliliters
White Wine
600 milliliters
Vegetable Stock
Parmesan (grated, to serve)