Preparation

• Thoroughly wash the squash. Trim the ends, cut the squash in half lengthwise, and then use a spoon to scrape out the seeds. Cut the halves lengthwise again into ¼-inch thick strips then thinly slice across the strips to cut the squash into small pieces. You should have about 3 cups of chopped squash.
• Add the olive oil and butter to a large, wide-bottomed pot and place over medium-high heat.
• Add the chopped onions and cook, stirring occasionally, until the onions are translucent, about 2 minutes.
• Add the garlic and chopped squash. Continue to cook and stir until the onions are lightly golden brown, 3 to 4 minutes. Stir in the salt, whole thyme sprigs, and pepper.
• Stir in the orzo and then the vegetable broth, making sure to stir the bottom so no pasta sticks. Bring the pot up to a boil then turn the heat down to maintain a simmer. Stir occasionally until most of the liquid has been absorbed and the pasta is tender, 10 to 12 minutes.
• Turn off the heat, remove the thyme stems, and then stir in the parmesan cheese. Taste and season with addition salt and pepper as needed. Garnish the orzo with extra parmesan cheese, if desired.