Description
A delightful creamy orzo dish featuring roasted butternut squash and fresh sage.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil (for roasting and sautéing)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
- 1/2 cup vegetable broth
- 1/2 cup heavy cream (adjust for creaminess preference)
- Salt and pepper to taste
- Grated parmesan cheese for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash in olive oil, salt, and pepper. Spread it out on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, or until fork-tender and slightly caramelized.
- While the squash is roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, typically around 8-10 minutes. Drain and set aside.
- In a large skillet, heat a teaspoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and fresh sage, cooking for an additional minute until fragrant.
- Once the squash is done roasting, add it to the skillet along with the cooked orzo. Pour in the vegetable broth and heavy cream, mixing well.
- Allow it to simmer for 2-3 minutes, letting the flavors meld together and creating a creamy sauce.
- Season with additional salt and pepper to taste. Serve hot, topped with grated parmesan cheese, if desired.
Notes
- This dish can be adjusted for creaminess preference by modifying the amount of heavy cream used.
- For a vegetarian option, substitute vegetable broth as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roasting and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg