Orzo, butternut squash, and sage in a cozy vegetarian pasta, ideal for autumnal evenings.
# What You Need:
→ Vegetables
01 - 1 medium butternut squash (about 1½ pounds), peeled, seeded, and cut into ½-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 handful fresh sage leaves, roughly chopped
→ Pasta & Dairy
05 - 1½ cups dry orzo pasta
06 - 3 tablespoons unsalted butter
07 - ¼ cup grated Parmesan cheese, plus extra for serving
→ Liquids
08 - 3 cups low-sodium vegetable broth
09 - 2 tablespoons olive oil
→ Seasonings
10 - Salt, to taste
11 - Black pepper, to taste
12 - Pinch of ground nutmeg (optional)
# Directions:
01 - Preheat oven to 425°F. Toss butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20 to 25 minutes, stirring halfway, until golden and tender.
02 - In a large skillet, heat remaining olive oil and 2 tablespoons of butter over medium heat. Add chopped onion and cook until softened, about 4 minutes. Add garlic and half of the sage; sauté for 1 minute until fragrant.
03 - Add orzo to skillet and toast lightly for 2 minutes. Gradually add vegetable broth, ½ cup at a time, stirring often and letting liquid absorb before adding more. Continue until orzo is al dente and creamy, about 12 to 15 minutes.
04 - Gently fold roasted butternut squash into the orzo. Stir in remaining butter, Parmesan cheese, a pinch of nutmeg if using, and the remaining sage. Adjust seasoning with salt and pepper to taste.
05 - Spoon orzo into serving bowls while warm. Top with extra grated Parmesan and whole fried sage leaves if desired.
