Welcome the cozy flavors of fall with this delicious Butternut Squash and Sage Orzo. It’s a simple yet satisfying recipe that’s sure to become a favorite, whether you’re enjoying a quiet dinner at home or entertaining guests.
With a few easy swaps, it can also be made completely vegan, so no one has to miss out on the warm flavors of this fall-inspired meal.
Recipe Information:
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 4
- Difficulty: Easy
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Ingredients:
- 1 cup orzo pasta
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil (divided)
- 1 tablespoon fresh sage, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup of fresh kale
- ½ cup Parmesan cheese (for vegan version: substitute with ½ cup nutritional yeast or vegan Parmesan)
- Salt and pepper to taste
- Optional: a squeeze of lemon juice for brightness
Instructions:
1. Prepare the Butternut Squash:
Preheat your oven to 400°F (200°C). Start by peeling and cutting the butternut squash into 1-inch cubes. Toss the squash with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread the pieces in a single layer on a baking sheet lined with parchment paper.
Roast the squash for 25–30 minutes or until golden and tender, flipping halfway through to ensure even browning. While the squash roasts, you can start on the orzo and prepare the rest of the dish.
2. Cook the Orzo:
In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic as it can turn bitter.
Add the orzo to the pan, stirring frequently to lightly toast the pasta for about 2–3 minutes. This adds a bit of nutty flavor to the dish.
Pour in the vegetable broth and bring it to a simmer. Stir occasionally to prevent the orzo from sticking to the pan. Cook the orzo for 8–10 minutes, or until tender and most of the liquid has been absorbed.
3. Infuse with Sage:
As the orzo cooks, prepare your fresh sage. Chop the sage finely and set it aside.
Once the orzo has absorbed most of the broth and is creamy, stir in the chopped sage. Allow the sage to meld with the orzo for 2–3 minutes, releasing its fragrant oils into the dish.
If you want an extra punch of sage flavor, you can sauté the sage in a separate small pan with a bit of olive oil before adding it to the orzo.
4. Combine and Finish
By this time, the butternut squash should be perfectly roasted. Gently fold the roasted squash into the orzo, being careful not to mash the squash too much.
Stir in the Parmesan cheese (or nutritional yeast for the vegan version) to create a creamy finish. Taste and adjust the seasoning, adding more salt, pepper, or even a squeeze of lemon juice to brighten the dish.
If the orzo seems too thick, add a splash more vegetable broth to loosen it up.
5. Serve and Enjoy:
Once everything is combined and seasoned to your liking, remove the orzo from the heat. Spoon the warm, fragrant orzo into bowls. For an extra touch, garnish with some more freshly chopped sage or a sprinkle of vegan Parmesan.
Serve immediately while the dish is still warm and enjoy the wonderful harmony of sweet butternut squash, aromatic sage, and creamy orzo.
Tips for Success:
Roasting the Squash: Make sure to spread the squash in an even layer so it roasts rather than steams. Overcrowding the pan can result in soggy squash instead of golden-brown caramelized pieces.
Orzo Texture: Orzo should be cooked al dente, meaning it should still have a little bite. Keep an eye on it as it simmers, and adjust the liquid as needed. The broth should mostly absorb, but the orzo should remain creamy, almost like a risotto.
Vegan Adaptation: Nutritional yeast works wonderfully as a cheese substitute in this recipe. It provides a nutty, umami flavor that mimics Parmesan. If you prefer, there are also vegan Parmesan options available in most grocery stores that can provide a similar taste and texture.
Variations
- Add Protein: For a more filling meal, consider adding some roasted chickpeas or sautéed tempeh to the dish. These options blend well with the existing flavors and add a satisfying crunch or texture contrast.
- Make it Gluten-Free: Substitute the orzo with gluten-free pasta options like rice-based orzo or small pasta shapes. Ensure the cooking time and broth quantities are adjusted accordingly based on the substitute.
- Boost the Veggies: If you want to add more vegetables, roasted mushrooms or sautéed spinach make great additions to this dish. They’ll complement the earthy, fall-inspired flavors.
Storage
- Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of vegetable broth to loosen up the orzo as you warm it in a skillet or microwave.
- Freezing: This dish can be frozen, but the texture of the orzo may change slightly. If you plan to freeze it, avoid adding the Parmesan or nutritional yeast until you’re ready to reheat and serve.
Nutritional Information
- Calories: 320
- Protein: 10g
- Fat: 10g
- Carbohydrates: 50g
- Fiber: 6g
This Butternut Squash and Sage Orzo is a warm, comforting dish packed with seasonal flavors, and it’s easy to adapt for vegans without sacrificing taste.
