Creamy Butternut Squash Orzo
A comforting and creamy orzo pasta dish featuring roasted butternut squash and fresh sage, perfect for fall dinners.
Equipment
- 1 Baking Sheet
- 1 Large pot
- 1 Large skillet
Ingredients
Main Ingredients
- 2 cups orzo pasta
- 1 medium butternut squash peeled and cubed
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 tablespoon fresh sage chopped
- Salt and pepper to taste
Optional Ingredients
- 1/2 cup toasted pine nuts
- 1/4 cup crispy pancetta optional
- 1/2 cup sautéed spinach
Instructions
Preparation
- Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes until tender and golden.
- In a large pot, bring salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add roasted squash, cooked orzo, heavy cream, and Parmesan cheese to the skillet. Stir to combine and allow to simmer until the sauce thickens, adding reserved pasta water if needed.
- Season with salt, pepper, and fresh sage. Serve hot, garnished with optional ingredients if desired.
Serving
- Serve the creamy orzo in bowls, garnished with fresh sage and a sprinkle of Parmesan cheese.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of cream to restore texture.
Notes
Pro Tips: For a creamier sauce, blend half of the squash before combining with the pasta. Choose a butternut squash with a smooth, unblemished skin for the best results.
Ingredient Substitutions: Use vegetable broth instead of pasta water for added flavor. Substitute Parmesan with Pecorino Romano for a sharper taste.
How to Serve: Serve with a side of roasted vegetables or a simple green salad for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to three days. Reheat with a splash of cream or milk.
Make-Ahead Tips: Prepare the squash ahead of time and store it in the fridge to save time during cooking.
Ingredient Substitutions: Use vegetable broth instead of pasta water for added flavor. Substitute Parmesan with Pecorino Romano for a sharper taste.
How to Serve: Serve with a side of roasted vegetables or a simple green salad for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to three days. Reheat with a splash of cream or milk.
Make-Ahead Tips: Prepare the squash ahead of time and store it in the fridge to save time during cooking.