Orzo with Butternut Squash Sage

This fragrant orzo with butternut squash and sage is the cozy fall dinner everyone begs for when the leaves start to turn. Think tender pasta bathed in brothy goodness, caramelized cubes of sweet squash, and sage—that unforgettable earthy aroma—all finished with a dreamy shower of Parmesan. Nothing says comfort like a bowl of this after a chilly day, and if you are anything like me, you will be sneaking bites straight from the skillet.

I first stirred this up after a trip to the market when the butternut squash was just too pretty to pass up. Now it has become my go-to cozy-up meal whenever I need a little comfort or want to impress friends over a glass of wine.

Ingredients

• Butternut squash: cubed for caramelized sweetness and vibrant color Seek one that feels heavy for its size and has firm skin
• Yellow onion: finely chopped to build a savory base Choose one with tight unblemished skin for the best flavor
• Garlic: minced to add warm depth Always use fresh for the best punch
• Orzo pasta: creates a creamy risotto-like texture Pick one with a golden hue and check for an even shape
• Fresh sage leaves: chopped for earthy aroma and flavor Softer leaves are more fragrant and easier to chop
• Olive oil and unsalted butter: for rich sautéing and roasting Look for extra virgin olive oil for flavor and unsalted butter for control
• Sea salt and black pepper: for seasoning Go with flake salt if possible for better distribution
• Red pepper flakes: for gentle heat Optional but those tiny flecks give an exciting kick
• Vegetable broth: keeps the dish light and flavorful Low sodium lets you control the salt
• Dry white wine: adds depth and acidity Use a wine you would enjoy drinking
• Parmesan cheese: for creaminess and savory notes Freshly grate it for the best melt

Instructions

Prepare and Roast the Squash:

Start by gathering your tools and peeling the butternut squash. Cut it into even cubes so it roasts evenly. Preheat your oven to 200 Celsius and toss the cubes with a bit of olive oil salt and pepper. Spread the squash on a baking sheet in a single layer. Roast for about 20 to 25 minutes until the pieces are golden and tender with caramelized edges. This step brings out their natural sweetness which is essential to the finished dish.

Sauté the Aromatics:

While the squash roasts heat olive oil and butter in a large skillet or saucepan over medium heat. Add your chopped onion and let it cook low and slow for three to four minutes so it softens and turns translucent but does not brown. Stir in the garlic and sage and let everything perfume the kitchen for an extra minute. This is where you want to stir constantly to prevent the garlic from burning.

Toast the Orzo:

Pour the orzo into the pan and stir to coat every piece in that fragrant oil and butter mixture. Let it toast gently for one to two minutes. The orzo will pick up a subtle golden edge which adds a nutty layer to each bite.

Deglaze with Wine:

If you are using wine pour it in now. Let it sizzle and evaporate while scraping up any bits from the bottom. This adds a hint of acidity and makes sure you get every bit of caramelized flavor into the pasta.

Simmer with Broth:

Gradually pour in the vegetable broth in two to three additions. Stir often and let each bit absorb before adding the next. You are aiming for the orzo to become creamy and tender just like risotto. This should take about ten to twelve minutes so keep tasting to get that perfect al dente bite.

Add Squash and Cheese:

Once the orzo is almost finished fold in your roasted butternut squash and sprinkle on the Parmesan. A pinch of red pepper flakes goes in if you like a touch of heat. Stir everything gently until it is creamy and every bite is loaded up with golden squash and gooey cheese. Taste and adjust seasoning. If it looks dry add a splash of broth or water for a lusciously creamy result.

Serve and Garnish:

Spoon the orzo into bowls while it is piping hot. Shower with extra sage and plenty of Parmesan. Serve immediately so everyone gets the benefit of the silkiness right from the pan.

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The sweet roasted squash is my favorite part and I always try to sneak a few cubes straight off the tray. My daughter loves helping sprinkle the sage over the finished bowls and it is a memory I will always cherish.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. To reheat simply splash in a bit of broth or water and gently warm on the stovetop for that creamy texture all over again.

Ingredient Substitutions

Swap out the butternut squash for pumpkin or sweet potato if it is what you have on hand. Dairy free cheese and plant-based butter turn this into a vegan comfort meal that everyone can enjoy. If you want extra protein cooked white beans or sautéed mushrooms are delicious stirred in at the end.

Serving Suggestions

This makes a satisfying centerpiece with a leafy arugula salad on the side. For special occasions serve alongside roasted chicken or bring out a loaf of crusty bread to swipe up every last bit of sauce. A crisp glass of white wine never hurts.

Cultural Context

This dish is inspired by both Italian risotti and classic pasta dishes that celebrate seasonal vegetables. Sage has roots in Italian and Mediterranean cuisines and is often paired with squash in regional autumn recipes. The approach of toasting orzo in fat and simmering it like risotto gives you all the creaminess without the extra time.

Seasonal Adaptations

Use delicata or kabocha squash when they show up at the market in place of butternut Switch sage for thyme or rosemary for a different herbal note In early spring try leeks instead of onions for a lighter flavor

Success Stories

I served this orzo at a cozy potluck and it disappeared faster than any other dish. Friends will always ask for the recipe after just one bite. It is my go-to move for surprising my vegetarian guests at Thanksgiving and it gets rave reviews every single time.

Freezer Meal Conversion

You can freeze this butternut orzo in single portions after cooling completely. Wrap well and freeze for up to three months. Thaw overnight in the fridge then reheat gently with a little broth for a comforting meal that tastes just as wonderful.

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Enjoy a bowl of this creamy orzo while it is piping hot for ultimate comfort. Every bite celebrates the flavors of fall.

Common Recipe Questions

→ What type of squash works best?

Butternut squash is preferred for its sweet flavor and creamy texture after roasting.

→ Can I use dried sage instead?

Fresh sage is recommended for vibrant flavor, but use 1 tsp dried sage if fresh is unavailable.

→ Is white wine necessary in the dish?

White wine adds depth, but you may omit it or substitute with lemon juice for brightness.

→ How can I make this dairy-free?

Replace butter and Parmesan with plant-based alternatives to suit dairy-free or vegan diets.

→ Can I prepare this ahead?

The components can be prepped ahead, but combine and serve fresh for best texture and flavor.

→ What garnishes pair well?

Extra sage leaves, more Parmesan, or toasted nuts add a tasty finishing touch.