Butternut Squash and Sage Orzo Recipe

Orzo: A small, rice-shaped pasta that cooks quickly and soaks up flavors well.

Butternut squash: A sweet, orange-fleshed winter squash that becomes tender and caramelized when roasted.

Olive oil: Adds richness and helps roast the squash and cook the sage.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a little bit of spice and depth.

Parmesan cheese: A salty, nutty cheese that melts into the dish for extra creaminess.

Fresh sage: An herb with a strong, earthy flavor that pairs perfectly with butternut squash.

Vegetable broth: Adds moisture and flavor while cooking the orzo and combining everything.

One of the key steps in this recipe is roasting the butternut squash. Roasting brings out a sweet, rich flavor that makes the dish really special. Here’s how to do it just right:

1. Preheat your oven to 400°F (200°C). This temperature helps the squash cook evenly and get a nice caramelized color.
2. Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Make sure every piece is coated so they roast well.
3. Spread the pieces out in a single layer on a baking sheet. Don’t crowd them—if they’re too close, they’ll steam instead of roast.
4. Roast for 20 to 25 minutes, checking near the end. The squash should be tender when you poke it with a fork and have golden edges.

Roasting the butternut squash this way makes it soft and sweet, which balances perfectly with the savory sage and parmesan cheese later on. If you skip roasting or don’t spread the squash out enough, it won’t get that lovely caramelized flavor and texture.

When I first tried roasting butternut squash, I didn’t spread the pieces out enough, and they ended up soggy. After that, I learned to give them plenty of space on the pan, and it made a huge difference. Also, tossing the squash with olive oil and seasoning before roasting helps every bite taste delicious.

Once you’ve roasted the squash, it’s ready to mix with the orzo and sage for a cozy, tasty meal. Roasting might take a little time, but it’s worth it for the flavor boost!

• orzo - Substitute with couscous: Couscous has a similar texture and size, making it a good alternative for orzo in this dish.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes offer a similar sweetness and texture when roasted, making them a suitable replacement for butternut squash.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative to olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar level of heat and flavor, but with a slightly different taste profile.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and sharpness, making it a good alternative to parmesan cheese.

• fresh sage - Substitute with dried sage: Dried sage can be used in place of fresh sage, though you should use less since dried herbs are more concentrated.

• vegetable broth - Substitute with chicken broth: Chicken broth can be used as an alternative to vegetable broth, though it will add a slightly different flavor.

• Allow the orzo and butternut squash mixture to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled orzo mixture into an airtight container. For best results, use a container that fits the amount of food snugly to minimize air exposure.

• Store the container in the refrigerator. The butternut squash and sage orzo will keep well for up to 3-4 days.

• For freezing, portion the orzo mixture into individual servings. This makes it easier to reheat only what you need.

• Place each portion into a freezer-safe container or a resealable plastic bag. If using bags, squeeze out as much air as possible before sealing to prevent freezer burn.

• Label each container or bag with the date and contents. This helps you keep track of how long the orzo has been stored.

• Freeze the portions for up to 2 months. Beyond this, the quality may start to degrade.

• When ready to eat, thaw the orzo in the refrigerator overnight. This ensures even thawing and helps maintain the texture.

• Reheat the thawed orzo in a skillet over medium heat. Add a splash of vegetable broth or olive oil to help rehydrate the dish and prevent it from drying out.

• Stir occasionally until heated through. If desired, you can add a bit more grated parmesan cheese or fresh sage to refresh the flavors.

• Serve warm and enjoy the comforting taste of your butternut squash and sage orzo.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of vegetable broth or olive oil to the skillet to prevent sticking.
  3. Add the leftover butternut squash and sage orzo to the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until warmed through.
  5. If the mixture seems dry, add a bit more vegetable broth to maintain moisture.

• Microwave Method:

  1. Transfer the orzo and butternut squash to a microwave-safe dish.
  2. Add a tablespoon of vegetable broth or water to keep it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Check the temperature and heat in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover orzo and butternut squash in an oven-safe dish.
  3. Add a few tablespoons of vegetable broth to keep it moist.
  4. Cover the dish with aluminum foil to prevent drying.
  5. Bake for 15-20 minutes, stirring halfway through, until heated thoroughly.

• Steaming Method:

  1. Place the leftover orzo and butternut squash in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Cover the bowl with aluminum foil or a lid.
  4. Steam for about 10 minutes, or until the dish is heated through.
  5. Stir occasionally to ensure even heating.

• Oven: Used to roast the butternut squash until it is tender and caramelized.

• Baking sheet: Provides a flat surface to spread out the diced butternut squash for roasting.

• Mixing bowl: Used to toss the butternut squash with olive oil, salt, and pepper before roasting.

• Measuring cups: Essential for accurately measuring the orzo, vegetable broth, and grated parmesan cheese.

• Measuring spoons: Used to measure the olive oil, salt, pepper, and chopped fresh sage.

• Large skillet: Used to heat the olive oil, cook the sage, and combine the orzo and roasted butternut squash with the vegetable broth.

• Wooden spoon: Ideal for stirring the ingredients together in the skillet.

• Colander: Used to drain the cooked orzo.

• Chef's knife: Essential for chopping the fresh sage.

• Cutting board: Provides a safe surface for peeling and dicing the butternut squash and chopping the sage.

• Grater: Used to grate the parmesan cheese.

• Saucepan: Used to cook the orzo according to the package instructions.

Pre-roast the squash: Roast the butternut squash in advance and store it in the fridge. This way, you can quickly add it to the orzo when needed.

Use pre-cut squash: Save time by buying pre-peeled and diced butternut squash from the store.

Batch cook orzo: Cook a larger batch of orzo and use it for multiple meals throughout the week.

Instant broth: Use vegetable broth from a concentrate or bouillon cubes to save time on making broth from scratch.

Pre-grated cheese: Buy pre-grated parmesan cheese to skip the grating step.