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Butternut Squash and Sage Orzo

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Ingredients Method

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 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

Method
 

Prepare the Butternut Squash
  1. 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.
  2. 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.
Cook the Orzo
  1. 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.
  2. 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.
  3. 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.
Infuse with Sage
  1. As the orzo cooks, prepare your fresh sage. Chop the sage finely and set it aside.
  2. 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.
  3. 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.
Combine and Finish
  1. 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.
  2. 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.
  3. If the orzo seems too thick, add a splash more vegetable broth to loosen it up.
Serve and Enjoy
  1. 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.
  2. Serve immediately while the dish is still warm and enjoy the wonderful harmony of sweet butternut squash, aromatic sage, and creamy orzo.