Creamy Butternut Squash & Sage Orzo: The Coziest Bowl of Fall Comfort

There’s something undeniably magical about autumn. The crisp air, golden leaves, and comforting flavors that start showing up in the kitchen all signal the beginning of cozy season. And nothing captures that warm, comforting essence quite like a bowl of Butternut Squash & Sage Orzo. It’s creamy, cheesy, subtly sweet from the roasted squash, and fragrant with the earthy aroma of fresh sage. Whether you’re looking for a quick weeknight side dish or a satisfying vegetarian main, this is the kind of meal that makes you want to curl up with a blanket and a big spoon.

this Recipe

What Is Butternut Squash & Sage Orzo?

Butternut Squash & Sage Orzo is a creamy, risotto-style pasta dish made by simmering orzo in broth until tender, then stirring in roasted butternut squash, grated cheese, and fresh sage. The result is a silky, rich pasta dish with sweet, savory, and herbaceous notes. While it tastes luxurious, it’s made with simple pantry staples and seasonal produce. Think of it as risotto’s easier, more forgiving cousin with all the flavor and none of the fuss.

Why You’ll Fall in Love with This Recipe

This dish is a seasonal favorite for so many reasons:

• Rich and creamy without heavy cream
• One pan and minimal cleanup
• Ready in 30 minutes or less
• Vegetarian and easily customizable
• Elegant enough for holidays yet easy enough for weeknights

It’s versatile, nourishing, and endlessly satisfying plus, it’s a great way to sneak veggies into a comforting dish everyone will love.

How Does It Taste?

The flavor is everything you love about fall in one warm, velvety bite. The roasted butternut squash brings a caramelized sweetness that perfectly balances the nutty parmesan and aromatic sage. The orzo, cooked risotto-style, becomes ultra-creamy and tender without becoming mushy. Sage adds that signature earthiness that pairs so well with the squash, while a sprinkle of parmesan adds a salty, umami punch. Each forkful is buttery, savory, and slightly sweet comfort food with layers of flavor.

Health & Ingredient Benefits

This orzo dish isn’t just cozy it’s surprisingly wholesome:

• Butternut Squash: Rich in vitamin A, vitamin C, and antioxidants. It also adds fiber and natural sweetness.
• Orzo: Provides energy and can be swapped for whole wheat or gluten-free varieties.
• Sage: Has antimicrobial and anti-inflammatory properties.
• Parmesan: Adds calcium and protein in small amounts.
• Olive oil or butter: Healthy fats for satiety and richness.

Ingredients You’ll Need

• 2 tablespoons olive oil or unsalted butter
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup orzo pasta (uncooked)
• 2 ½ cups vegetable broth (or chicken broth)
• 1 ½ cups roasted butternut squash (cubed)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh sage (plus extra for garnish)
• Salt and freshly cracked black pepper to taste
• Optional: shaved parmesan, crispy sage leaves for topping

Tools You’ll Need

• Large skillet or sauté pan
• Cutting board and knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Sheet pan (if roasting squash from fresh)

Optional Substitutions & Additions

• Frozen squash: Use pre-cubed frozen butternut squash to save time—just roast or sauté it first.
• Add greens: Stir in spinach, kale, or arugula for a veggie boost.
• Make it cheesy: Stir in goat cheese, cream cheese, or a touch of mascarpone for extra creaminess.
• Spice it up: Add a pinch of nutmeg, cayenne, or smoked paprika for a flavor twist.
• Make it a meal: Top with crispy pancetta, grilled chicken, or sautéed mushrooms.

How to Make Butternut Squash & Sage Orzo

1. Roast the Squash (if not using pre-roasted): Toss cubed butternut squash with olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes until tender and caramelized. Set aside.
2. Sauté Onion & Garlic: In a large skillet over medium heat, add olive oil or butter. Sauté the chopped onion until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds.
3. Toast the Orzo: Stir in the orzo and cook for 1–2 minutes to lightly toast.
4. Add Broth & Simmer: Pour in the broth and stir. Bring to a gentle simmer, cover partially, and cook for 10–12 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
5. Stir in the Squash & Cheese: Add the roasted squash, Parmesan cheese, chopped sage, and a splash more broth or water if needed. Stir until creamy and well combined.
6. Season & Serve: Season with salt and pepper to taste. Top with crispy sage leaves or shaved Parmesan for an extra elegant touch.

What to Serve With

• A crisp green salad with lemon vinaigrette or balsamic glaze
• Grilled chicken or shrimp for added protein
• Roasted Brussels sprouts or green beans
• Crusty sourdough or garlic bread
• White wine like Chardonnay or Pinot Grigio

Tips for Success

• Use warm broth: It helps the orzo cook more evenly and quickly.
• Don’t overcook the orzo: You want it creamy but not mushy—al dente is key.
• Stir frequently: This prevents sticking and helps build creaminess.
• Adjust liquid as needed: Add a splash of broth at the end if it thickens too much before the pasta is done.

Common Mistakes to Avoid

• Skipping the squash roast: Roasting brings out caramelized flavor—don’t just boil it!
• Too much cheese too early: Stir Parmesan in at the end to avoid clumping or stringiness.
• Not seasoning in layers: Taste and adjust salt as you go for depth of flavor.

How to Store & Reheat

• Refrigerate: Store in an airtight container for up to 4 days.
• Reheat: Warm in a skillet over low heat with a splash of broth or water to loosen it back to its creamy texture.
• Freeze: Not recommended due to texture changes, but can be done in a pinch. Let thaw and reheat gently with extra liquid.

Frequently Asked Questions

Can I make this ahead of time?
Yes! It reheats well just add a bit of broth when reheating to bring back the creaminess.

Is it gluten-free?
Not with traditional orzo, but you can substitute with gluten-free orzo or small rice-shaped pasta.

Can I use canned squash?
You can, but the flavor and texture are much better with fresh roasted squash.

What if I don’t have sage?
Try thyme or rosemary both pair beautifully with squash.

Nutritional Info (approximate per serving)

• Calories: 360
• Protein: 11g
• Fat: 14g
• Carbohydrates: 45g
• Fiber: 4g
• Sugar: 5g
• Sodium: 580mg

(Based on 4 servings, using olive oil and parmesan)

Conclusion

Butternut Squash & Sage Orzo is the epitome of cozy fall cooking creamy, comforting, and brimming with seasonal flavor. Whether you serve it as a main or a side, this dish turns simple ingredients into something elegant and crave-worthy. It’s quick enough for weeknights, delicious enough for guests, and guaranteed to become a go-to recipe in your fall rotation.

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August 17, 2025 by Melissa