Description
This Butternut Squash & Sage Orzo is the ultimate comfort dish for fall and winter. Creamy, cozy, and bursting with roasted squash, fresh sage, and Parmesan, it’s a quick dinner idea that tastes gourmet. Perfect as a vegetarian main or hearty side dish for dinner ideas, healthy comfort food, or seasonal food ideas.
Ingredients
2 cups butternut squash, diced
1 tablespoon olive oil
2 tablespoons butter
2 teaspoons fresh sage, chopped
1 teaspoon rosemary, chopped
2 garlic cloves, minced
1 cup orzo pasta
2 1/2 cups vegetable broth
1/3 cup heavy cream
1/2 cup Parmesan cheese, grated
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
Instructions
1. Preheat oven to 400°F. Toss diced butternut squash with olive oil, salt, and pepper. Roast for 25 minutes, flipping halfway until caramelized.
2. In a large pan, melt butter over medium heat. Add chopped sage, rosemary, and garlic. Sauté for 2-3 minutes until fragrant.
3. Add orzo to the pan and toast for 2 minutes, stirring to coat it in the herbed butter.
4. Pour in the vegetable broth. Simmer on low, stirring often for 10–12 minutes until orzo is al dente and broth is mostly absorbed.
5. Stir in heavy cream, Parmesan, and roasted squash. Cook for 2 minutes until creamy.
6. Season with salt and pepper. Garnish with parsley and serve warm.
Notes
Roast the squash until golden brown for the best caramelized flavor.
Stir the orzo frequently while simmering to avoid sticking.
Add a splash of broth when reheating to bring back the creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1¼ cups
- Calories: 410
- Sugar: 4g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg
Keywords: butternut squash pasta, sage orzo, creamy orzo, vegetarian dinner, fall pasta