Creamy Butternut Squash Orzo (Printer-Friendly Version)

Butternut squash, orzo, and Parmesan meld for a comforting, creamy dish with toasty flavors and aromatic sage.

# Required Ingredients:

→ Vegetables

01 - 450 g butternut squash, peeled and cut into 1.25 cm cubes
02 - 1 yellow onion, finely chopped
03 - 3 cloves garlic, finely chopped
04 - 2 tablespoons fresh sage, finely chopped

→ Pasta

05 - 225 g orzo, dry

→ Dairy

06 - 56 g unsalted butter, divided
07 - 28 g Parmesan cheese, finely grated, plus additional for serving

→ Pantry

08 - 2 teaspoons kosher salt, divided
09 - 0.25 teaspoon freshly ground black pepper, plus more for garnish

# Step-by-Step Instructions:

01 - In a large, wide skillet, combine the butternut squash and 1 teaspoon of kosher salt with enough water to cover. Bring to a simmer over high heat, then reduce heat to medium-low and simmer until the squash is tender, about 4 to 5 minutes. Remove from heat and drain the squash.
02 - In the same skillet over medium heat, melt half of the butter. Add the chopped onion and season with 0.5 teaspoon kosher salt. Cook, stirring occasionally, until translucent, 7 to 9 minutes. Add garlic and sage, then cook, stirring, until fragrant, about 1 minute.
03 - Add the dry orzo and remaining butter to the skillet. Cook, stirring occasionally, until the orzo is toasty and golden brown, 2 to 3 minutes.
04 - Add 0.5 teaspoon kosher salt and 630 ml water to the skillet. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the orzo is tender and the liquid has been absorbed, about 7 to 8 minutes.
05 - Reserve 1 cup of cooked squash. Transfer the remaining squash to a blender and add 45 ml water. Blend until smooth.
06 - Add the pureed squash to the orzo mixture and stir until creamy and fully combined. Fold in the grated Parmesan, 0.25 teaspoon black pepper, and reserved squash. Cook, stirring, until the cheese melts and the squash is heated through, about 3 minutes. Taste and season with additional salt if needed.
07 - Divide the creamy orzo among bowls. Top with additional Parmesan and freshly ground black pepper to serve.

# Handy Cooking Tips:

01 - If preparing butternut squash from whole, use a sharp chef's knife and kitchen peeler for safer handling.
02 - For reheating leftovers, add a splash of water and cover before microwaving to restore creaminess.

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