Description
A rich and creamy orzo pasta dish made with roasted butternut squash, fragrant sage, and Parmesan cheese. Perfect as a cozy vegetarian main or elegant fall side dish.
Ingredients
2 tablespoons olive oil or unsalted butter
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup orzo pasta
2 ½ cups vegetable broth
1 ½ cups roasted butternut squash, cubed
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh sage
Salt and black pepper to taste
Optional: shaved parmesan or crispy sage leaves for garnish
Instructions
If using fresh squash, roast cubed butternut squash at 400°F for 20–25 minutes until tender.
In a skillet, heat olive oil or butter over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic and cook 30 seconds more.
Stir in the orzo and toast for 1–2 minutes.
Pour in the broth and bring to a simmer. Cook uncovered for 10–12 minutes, stirring often, until the orzo is al dente and most of the broth is absorbed.
Stir in roasted squash, Parmesan, chopped sage, salt, and pepper.
Add a splash of extra broth if needed to reach desired creaminess.
Serve warm, garnished with shaved Parmesan and sage leaves if desired.
Notes
To save time, use pre-cut or frozen butternut squash.
Stir frequently while cooking orzo for even texture.
Great with sautéed mushrooms or a protein like grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: lunch
Keywords: butternut squash orzo, sage orzo, creamy fall pasta, vegetarian side dish, easy orzo recipe