4 delicata squash peeled, seeded, and cubed
3 tablespoons unsalted butter
2 tablespoons olive oil
1 small yellow onion, chopped
Salt and freshly ground pepper
3 cloves garlic, minced
2 small (about 3/4 pound total) rotisserie chicken breasts, shredded
3 sage leaves, torn into pieces
1 cup orzo
4 cups chicken broth
Preheat the oven to 400F (200C) and line a baking sheet with parchment paper. Toss the squash with 2 Tbsp of the oil, season with salt and pepper, and spread on the prepared baking sheet until tender and caramelized, about 30-40 minutes.
Put 6 cups (48 fl oz/1.5 l) water in a saucepan over medium-high heat and bring to a boil. Add ½ tsp salt and the orzo and cook for 7 minutes. Drain the pasta and set aside.
In a large, heavy pot over medium-high heat, melt the butter. Add the onion, garlic, and sage and sauté until soft, about 5 minutes.
Add the broth and bring to a boil. Add the orzo, shredded chicken, and squash and reduce the heat to low. Simmer for 15, then season to taste with salt and pepper and serve.