1. Preheat the oven to 400F (200C)
2. In a bowl, toss the squash cubes along with the olive oil, 1/2 tsp salt, 1/2 tsp paprika and 1/4 tsp black pepper.
3. Spread these all out onto a baking sheet. Bake until just tender and crisped a bit, about 20-25 minutes, depending on your oven. When ready, take out of the oven and set aside. If the orzo still has a way to go to be cooked, you can return the squash to the oven, as long as the heat is off.
4. While the squash is roasting, start the Orzotto
5. In a medium saucepan, bring the chicken broth to a simmer over medium-high heat. Leave this to warm on the back burner while you prepare the orzotto base in a different pot.
6. In a 3 quart heavy-duty saucepan, warm the olive oil over medium high heat. Add the onions and cook till just starting to turn translucent, about 5 minutes or so.
7. Add the butter and stir through the onions Cook over medium heat, stirring the pan occasionally, until the butter turns golden brown and smells nutty, about 2 minutes.
8. Add the orzo and stir with a wooden spoon to coat well. Cook until the orzo just begins to turn a light golden color, about 2 minutes.
9. Pour in the wine and stir until absorbed, about 1 minute.
10. Add the simmering broth mixture, stir, cover, and reduce the heat to low. Cook until the orzo is just tender, about 12 minutes; the mixture may still be wet but will set up.
11. At this point the squash should be ready to add in. Add the squash and the chopped chestnuts and give them all a gentle stir to combine.
12. Season to taste with salt and a generous amount of pepper, and mix in the parmesan cheese. Cover and let rest off the heat for 5 minutes.

Brown Butter Sage

1. While the orzotto is resting you can make the brown butter sage.
2. In a small sauté or sauce pan, heat the butter over medium low heat.
3. As soon as it starts to foam up, add the sage leaves and cook together for about 3-5 minutes.
4. The butter will foam and turn brown. Don't stir or touch at this point.
5. When the foam subsides, remove the pan from the heat. The sage should be crispy.
6. Set the sage aside.
7. If serving the orzotto from the pot, just drizzle the butter over everything. Gently stir in.
8. If serving it in a presentation bowl of some sort, transfer to the bowl and then drizzle with the butter. Gently stir in.
9. Place the sage leaves all over the orzotto. Or save some for each individual serving.

10. You can finish with a final amount of parmesan cheese and a sprinkling of salt and pepper