Creamy Butternut Squash Orzo

Creamy butternut squash orzo is pure comfort food disguised as a cozy pasta skillet. Butternut squash and Parmesan blend into a glossy, cheese-laced sauce that wraps every grain of orzo in pure fall flavor. This is the kind of easy dinner that never lets you down.

I first tried this when a neighbor shared a bumper crop of squash and we have made it again and again It has turned my pasta loving crew into devoted squash fans

Ingredients

• Butternut squash: cut into half inch cubes brings sweet creaminess and a gorgeous golden color For best flavor pick a squash that feels heavy for its size and has smooth skin without blemishes
• Kosher salt: helps build the flavor throughout the dish Always taste and adjust to your preference
• Unsalted butter: creates a rich base and lets you control saltiness Choose a good quality butter for the best final taste
• Yellow onion: gives savory sweetness and depth The finer the chop the better it will melt into the sauce
• Garlic: brightens and boosts savory notes Crush or finely chop for the best even flavor
• Fresh sage: offers earthy aromatic notes that perfectly complement butternut squash Use fresh if possible for the most vibrant flavor
• Orzo: makes this dish creamy while still being tender Choose a classic dry orzo not whole wheat for traditional texture
• Parmesan: adds the salty cheesy kick The more finely you grate it the better it will melt in Try to buy a wedge and grate it yourself for best flavor
• Black pepper: brings gentle heat and balances the sweetness of squash Use freshly ground for the boldest finish

Step-by-Step Instructions

Cook the Squash:

Simmer squash cubes with a pinch of salt in a large wide skillet Add just enough water to cover Bring to a boil then lower heat to medium low Simmer until the pieces are just fork tender about five minutes Drain and set aside

Build the Aromatic Base:

In the same skillet melt half the butter over medium heat Add finely chopped onion and a sprinkle of salt Cook gently stirring so nothing browns until onion is soft and translucent about eight minutes Stir in the garlic and sage Let them cook for one minute until the kitchen smells deeply fragrant

Toast the Orzo:

Add dry orzo to the skillet with the remaining butter Stir for two to three minutes letting the grains turn toasty and golden This step unlocks deeper flavor

Simmer the Pasta:

Sprinkle salt over the orzo Pour in water just enough so that it will all be absorbed Bring the mixture to a simmer over medium high heat Once bubbling reduce to medium low cover tightly and let it gently cook until the orzo is tender and most of the liquid is gone about eight minutes

Make the Squash Puree:

While the orzo simmers take most of the cooked squash and blend it with a splash of water until velvet smooth Set aside a handful of cubes to fold back in later for texture

Finish Creamy and Cheesy:

Stir the silky squash puree into the tender orzo Add Parmesan black pepper and the reserved whole squash cubes Mix gently over gentle heat until Parmesan melts and everything looks glossy Taste and adjust seasoning if needed

Serve and Top:

Spoon into bowls Top each portion with extra Parmesan and a twist of black pepper Serve warm and creamy

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I always look forward to scooping fresh sage from the garden for this recipe The scent reminds me of crisp fall afternoons My family says this is the coziest dinner we make each October and even the pickiest eaters cannot resist that golden sauce

Storage Tips

Leftover orzo will keep fresh for up to three days in a tightly sealed container Refrigeration will cause the sauce to thicken so add a splash of water or milk and reheat gently in the microwave covered Stir half way for even reheating

Ingredient Substitutions

No sage Use fresh thyme or a pinch of dried rosemary out of season You can swap out Parmesan for Grana Padano or pecorino for a slightly sharper edge For a dairy free version substitute a plant based butter and nutritional yeast for that cheesy flavor

Serving Suggestions

This orzo makes an excellent vegetarian main when paired with a simple salad It is also a great side dish next to roast chicken or salmon I love finishing with extra Parmesan and maybe a little nutmeg for warmth

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Cultural and Historical Notes

Butternut squash and parmesan are classic partners in Italian cuisine The technique here echoes risottos from northern Italy except with quick cooking orzo for a weeknight twist This recipe is a modern way to channel those flavors without the need for constant stirring

Common Recipe Questions

→ What is the best way to prep butternut squash?

Cut the squash in half crosswise to separate the neck from the bulb, then halve each piece lengthwise, remove seeds, and peel the tough skin with a sharp peeler.

→ Why toast orzo before cooking?

Toasting orzo in butter gives it a nutty, toasty flavor, enhancing the overall taste of the final dish.

→ Can I substitute another cheese for Parmesan?

Yes, Pecorino Romano or Grana Padano are good alternatives if you prefer a different flavor profile.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Add a splash of water before reheating for the best texture.

→ Is it necessary to peel the squash?

Peeling is recommended for a smooth, tender texture, as butternut squash skin can be quite tough after cooking.

→ What does fresh sage add to the dish?

Fresh sage brings an earthy, herbal aroma and depth that complements both the squash and cheese.