Description
This Creamy Butternut Squash Orzo combines roasted butternut squash with tender orzo pasta, Parmesan cheese, and fresh sage for the ultimate fall comfort food that’s ready in just 35 minutes.
Ingredients
2 pounds butternut squash, peeled and cubed
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup orzo pasta
3 cups chicken or vegetable broth
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 small onion, diced
1/4 cup fresh sage leaves
2 tablespoons butter
Instructions
1. Preheat oven to 425°F and line baking sheet with parchment paper
2. Toss cubed butternut squash with olive oil, salt, and pepper
3. Roast butternut squash for 25-30 minutes until golden and tender
4. Sauté onion and garlic in butter until fragrant, about 3-4 minutes
5. Add orzo and toast for 2 minutes
6. Gradually add warm broth, stirring frequently like risotto for 12-14 minutes
7. Fold in roasted butternut squash, Parmesan cheese, and fresh sage
8. Let rest 2-3 minutes before serving
Notes
You can substitute delicata or acorn squash for butternut squash.
Use vegetable broth for vegetarian version.
Store leftovers up to 4 days in refrigerator.
Add splash of broth when reheating to restore creamy texture.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 8g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 15mg
Keywords: butternut squash, orzo, fall recipe, comfort food, vegetarian