Creamy Butternut Squash Orzo (Print-Friendly Version)
Creamy orzo with roasted butternut squash, Parmesan, and fresh sage creates the ultimate fall comfort dish in just 35 minutes.
# Ingredients List:
01 -
2 pounds butternut squash, peeled and cubed
02 -
2 tablespoons olive oil
03 -
1 teaspoon kosher salt
04 -
1/2 teaspoon black pepper
05 -
1 cup orzo pasta
06 -
3 cups chicken or vegetable broth
07 -
1/2 cup grated Parmesan cheese
08 -
2 cloves garlic, minced
09 -
1 small onion, diced
10 -
1/4 cup fresh sage leaves
11 -
2 tablespoons butter
# How to Make It:
01 -
Preheat oven to 425°F and line a baking sheet with parchment paper.
02 -
Toss cubed butternut squash with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes until golden and tender.
03 -
In a large pan, sauté diced onion and minced garlic in butter until fragrant, about 3-4 minutes.
04 -
Add orzo to the pan and toast for 2 minutes, stirring occasionally.
05 -
Gradually add warm broth to the pan, stirring frequently like risotto. Continue for 12-14 minutes until orzo is tender and creamy.
06 -
Fold in roasted butternut squash, grated Parmesan cheese, and fresh sage leaves. Stir until evenly combined.
07 -
Allow the dish to rest for 2-3 minutes before serving warm.
# Extra Tips:
01 -
You can substitute delicata or acorn squash for butternut squash.
02 -
Use vegetable broth for a vegetarian version.
03 -
Store leftovers for up to 4 days in the refrigerator.
04 -
Add a splash of broth when reheating to restore the creamy texture.