Butternut Squash and Sage Orzo
Indulge in the comforting flavors of autumn with this Butternut Squash and Sage Orzo, a soul-warming dish that’s as creamy as it is vibrant. Roasted butternut squash brings a subtle caramelized sweetness, paired perfectly with fragrant sage and toasted orzo pasta for a nutty depth of flavor. Simmered in vegetable broth and enriched with Parmesan cheese and a splash of heavy cream, this one-pot recipe achieves a luscious, risotto-like texture without the hassle. With its golden tones and herbaceous aroma, this dish is an ideal side or standalone meal for cozy dinners or holiday gatherings. Ready in just 45 minutes, this easy-to-follow recipe promises to delight with its seasonal charm and gourmet appeal.
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Recipe Information
Ingredients
- 4 cups (diced) Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Orzo pasta
- 2 tablespoons Unsalted butter
- 8 leaves (chopped) Fresh sage leaves
- 2 cloves (minced) Garlic
- 4 cups Vegetable broth
- 0.5 cups (grated) Parmesan cheese
- 0.25 cups Heavy cream
- 2 tablespoons (chopped, optional) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Place the diced butternut squash on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast in the preheated oven for 20-25 minutes or until the squash is tender and lightly caramelized. Stir halfway through for even cooking.
While the squash is roasting, heat a large saucepan over medium heat. Add 1 tablespoon of olive oil and 2 tablespoons of butter.
Once the butter is melted, add the chopped sage leaves and minced garlic. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the orzo pasta to the saucepan and stir to coat in the butter and sage mixture. Toast the orzo for 2-3 minutes, stirring frequently.
Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the roasted butternut squash, grated Parmesan cheese, and heavy cream. Mix well until the ingredients are thoroughly combined and heated through.
Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
Garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 166 mg | 56% | |
| Sodium | 4983 mg | 217% | |
| Total Carbohydrate | 375.1 g | 136% | |
| Dietary Fiber | 55.4 g | 198% | |
| Total Sugars | 35.6 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1027 mg | 79% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 4150 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
