Butternut Squash & Sage Orzo
A delightful, creamy dish featuring orzo pasta, tender butternut squash, and aromatic sage, perfect for a comforting weeknight dinner.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil for roasting and sautéing
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, chopped or 1/2 teaspoon dried sage
- 1/2 cup vegetable broth
- 1/2 cup heavy cream adjust for creaminess preference
- Salt and pepper to taste
- Grated parmesan cheese for serving (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash in olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, or until fork-tender and slightly caramelized.
Cooking the Orzo and Sauce
- While the squash is roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, typically around 8-10 minutes. Drain and set aside.
- In a large skillet, heat a teaspoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and fresh sage, cooking for an additional minute until fragrant.
- Once the squash is done roasting, add it to the skillet along with the cooked orzo. Pour in the vegetable broth and heavy cream, mixing well.
- Allow it to simmer for 2-3 minutes, letting the flavors meld together and creating a creamy sauce.
Serving
- Season with additional salt and pepper to taste. Serve hot, topped with grated parmesan cheese, if desired.
Notes
For a lighter version, you can use milk or a non-dairy alternative. Optionally add sautéed spinach or kale for extra greens, or cooked chicken for a heartier meal. Store leftovers in an airtight container for 3-4 days, adding broth or cream when reheating if needed.