Creamy orzo with roasted butternut squash and aromatic sage, ideal for easy, comforting autumn meals.
# The Ingredients You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 1.5 pounds), peeled, seeded, and cut into 1/2-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 handful fresh sage leaves, roughly chopped
→ Pasta & Dairy
05 - 1.5 cups dry orzo pasta
06 - 3 tablespoons unsalted butter
07 - 0.25 cup grated Parmesan cheese, plus extra for serving
→ Liquids
08 - 3 cups low-sodium vegetable broth
09 - 2 tablespoons olive oil
→ Seasonings
10 - Salt, to taste
11 - Black pepper, to taste
12 - Pinch ground nutmeg (optional)
# Step-by-Step Instructions:
01 - Preheat oven to 425°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 to 25 minutes, stirring halfway, until golden and tender.
02 - In a large skillet over medium heat, warm the remaining olive oil and 2 tablespoons butter. Add chopped onion and cook until softened, about 4 minutes. Stir in garlic and half of the sage; sauté for 1 minute until fragrant.
03 - Add the orzo to the skillet, toasting lightly for 2 minutes. Gradually pour in vegetable broth, about 1/2 cup at a time, stirring often and allowing the liquid to absorb before each addition. Continue until the orzo is creamy and al dente, approximately 12 to 15 minutes.
04 - Gently fold in roasted butternut squash, remaining butter, Parmesan cheese, ground nutmeg if desired, and remaining sage. Adjust seasoning with additional salt and pepper to taste.
05 - Serve the orzo warm, garnished with extra Parmesan and whole fried sage leaves if desired.
