Description
This Butternut Squash & Sage Orzo recipe is a comforting and elegant dish combining roasted butternut squash with tender orzo pasta, infused with crispy fresh sage and a touch of garlic. Perfect for a cozy dinner, this recipe balances creamy textures and savory flavors with simple ingredients, finished with a hint of Parmesan cheese for richness.
Ingredients
Scale
Vegetables & Herbs
- 2 cups butternut squash, peeled and diced
- 1/4 cup fresh sage leaves
- 2 garlic cloves, minced
Pantry & Dairy
- 2 tablespoons olive oil or butter (divided)
- 1 cup orzo pasta
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup reserved pasta water (optional, for creaminess)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil or butter, salt, and pepper. Spread the squash evenly on a baking sheet and roast for 25 to 30 minutes, until the pieces are golden and tender.
- Cook the Orzo: While the squash roasts, bring a pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente, usually around 8 to 10 minutes. Drain the pasta, reserving 1/4 cup of the pasta water for later use.
- Crisp the Sage Leaves: In a large skillet, heat the remaining 1 tablespoon of olive oil or butter over medium heat. Add the fresh sage leaves and cook for about 1 to 2 minutes until they become crisp. Remove the sage leaves from the skillet and place them on paper towels to drain excess oil.
- Sauté Garlic and Combine: Using the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then add the roasted butternut squash and cooked orzo pasta to the skillet. Stir well to combine all ingredients evenly.
- Create Creamy Texture: Pour in the reserved pasta water a little at a time to loosen the mixture and create a creamy texture. If using, stir in the grated Parmesan cheese. Taste and adjust seasoning with additional salt and black pepper as desired.
- Serve: Top the orzo and squash mixture with the crispy sage leaves. Serve warm as a flavorful side dish or a vegetarian main course.
Notes
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
- Using butter instead of olive oil will give a richer flavor but can be swapped out for a lighter option.
- Reserve some pasta water as it helps create a creamy and cohesive sauce without adding extra dairy.
- You can prepare the butternut squash a day ahead and roast it to save time when cooking.
- This dish pairs well with grilled chicken or fish for added protein.
