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Description
A simple and comforting dish featuring tender orzo pasta enveloped in a creamy butternut squash sauce, seasoned with sage and Parmesan cheese.
Ingredients
- 1 lb butternut squash, peeled, deseeded, and cut into 1/2 inch cubes
- 2 teaspoons kosher salt, divided
- 4 tablespoons unsalted butter, divided (or ghee/coconut oil)
- 1 small yellow onion, finely chopped
- 2-3 cloves garlic, finely chopped
- 2 tablespoons finely chopped fresh sage (plus more for garnish, optional)
- 8 ounces (1 1/3 cups) dry orzo
- 2 2/3 cups water (or chicken bone broth)
- 1 ounce Parmesan, finely grated (about 1/2 cup), plus more for serving
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 3 tablespoons water (for blending squash)
- 2 tablespoons avocado oil (for roasting squash, optional)
- 2 tablespoons maple syrup (for roasting squash, optional)
- 1/2 teaspoon garlic powder (for roasting squash, optional)
- 1 cup heavy cream or coconut cream (optional, for extra creaminess)
- 1-2 cups spinach (optional, to wilt in)
Instructions
- Prepare Butternut Squash: In a large, wide skillet, combine the cubed butternut squash and 1 teaspoon of salt. Cover with water and bring to a simmer over high heat. Reduce heat to medium-low and simmer until tender (4-5 minutes). Remove from heat and drain the squash. Alternatively, preheat oven to 400°F (200°C), toss squash with 2 tablespoons avocado oil, 2 tablespoons maple syrup, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt, then roast on a baking sheet for 20-25 minutes until soft and golden brown.
- Reserve 1 cup of the cooked squash. Transfer the remaining cooked squash to a blender. Add 3 tablespoons of water and blend until smooth. Set aside.
- Sauté Aromatics: In the same large skillet (or a separate one if roasting squash), melt 2 tablespoons of butter over medium heat. Add the chopped onion and season with 1/2 teaspoon of salt. Cook, stirring occasionally, until the onion is translucent (7-9 minutes).
- Add the finely chopped garlic and sage to the skillet and cook, stirring, until fragrant (about 1 minute more).
- Cook Orzo: Add the dry orzo and the remaining 2 tablespoons of butter to the skillet. Cook, stirring occasionally, until the orzo is lightly toasted and golden brown (2-3 minutes).
- Add the remaining 1/2 teaspoon of salt and 2 2/3 cups of water (or broth). Bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until the orzo is tender and the liquid is absorbed (7-8 minutes).
- Combine and Finish: Stir the pureed squash into the orzo mixture until creamy and combined.
- Fold in the grated Parmesan cheese, 1/4 teaspoon of black pepper, and the reserved 1 cup of cubed squash. Cook, stirring, until the cheese is melted and the squash is heated through (about 3 minutes). Season with additional salt if needed.
- If desired, stir in 1 cup of heavy cream or coconut cream for extra richness and 1-2 cups of spinach to wilt.
- Divide the orzo mixture among bowls. Top with more Parmesan cheese and black pepper, and garnish with fresh sage, if desired. Serve warm.
Notes
- For a richer flavor, use chicken bone broth instead of water.
- Avocado oil, maple syrup, and garlic powder are optional additions for roasting the butternut squash, adding a hint of sweetness and deeper flavor.
- Heavy cream or coconut cream can be added for extra creaminess, and spinach can be wilted in for added nutrients and color.