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Creamy Butternut Squash Orzo

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A warm, hearty, and creamy dish featuring roasted butternut squash, parmesan, and sage—perfect for cozy fall evenings.

Ingredients

Scale
  • 3 cups butternut squash, peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup dry orzo
  • 1/2 cup grated parmesan cheese
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Optional: Nutritional yeast for a cheesy flavor boost

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread it out on a baking sheet. Roast for 25 minutes or until tender and caramelized, flipping halfway through.
  2. While the squash roasts, heat a tablespoon of olive oil in your skillet over medium heat. Sauté the garlic and sage for 1 minute, just until fragrant—don’t let the garlic burn.
  3. Transfer the roasted squash to a blender or food processor. Add ½ cup of broth and puree until smooth. Set aside.
  4. In the same skillet, bring the remaining broth to a simmer. Stir in the orzo and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente.
  5. Reduce the heat to low and stir in the squash puree, heavy cream, and parmesan cheese. Mix well until creamy and heated through.
  6. Season with salt and pepper to taste. If the mixture is too thick, add a splash of broth to loosen it up.
  7. Serve warm, garnished with extra parmesan and fresh sage leaves if desired. Enjoy!

Notes

[‘Roasting the squash caramelizes it and enhances its flavor.’, ‘If the sauce feels too thick, thin it out with a bit of broth or cream.’, ‘Cook the orzo just until al dente to avoid mushiness.’, ‘You can roast the squash and puree it ahead of time to save preparation time.’]

Nutrition

Keywords: butternut squash, orzo, creamy, fall recipe, comfort food, parmesan, sage

Find it online: https://atomicbite.com/creamy-butternut-squash-orzo-recipe-perfect-for-fall/