Roasted butternut squash orzo
This creamy roasted butternut squash orzo is a cozy, flavorful fall dish made with roasted butternut squash, sage, garlic, Parmesan, and tender orzo. The roasted squash creates a naturally sweet and savory sauce that is rich, creamy, and comforting. It’s an easy vegetarian meal that comes together with simple, affordable ingredients.
Ingredients
- 4 cups peeled and cubed butternut squash
- 4 garlic cloves
- 4 to 5 sage leaves
- 4 Tbsp/ olive oil
- 1 cup heavy cream
- 2 cups vegetable or chicken stock
- 3 cups orzo
- 3 cups chopped spinach
- 1 cup grated parmesan
- 1/2 cup gorgonzola
Instructions
- Roast the butternut squash: Preheat your oven to 375°F. Peel the butternut squash and cut it into medium-sized cubes. Arrange the squash on a baking sheet with the garlic and sage leaves. Season with salt and pepper to taste, drizzle with olive oil, and toss to coat. Roast for 15–20 minutes, or until the squash is fork-tender.
- Cook the orzo: Transfer the roasted butternut squash, garlic, and sage to a large pan over medium-high heat. Add the cream, stock, and orzo, stirring to combine. Bring to a gentle simmer and cook for about 10 minutes, stirring frequently, until the orzo is al dente. Add a little extra stock if needed to keep the sauce creamy
- Add the spinach and Parmesan: Stir in the spinach and grated Parmesan cheese. Simmer for a few minutes, until the spinach wilts and the cheese melts into the creamy sauce.
- Garnish and serve: Spoon the orzo into serving bowls and finish with crumbled Gorgonzola cheese and freshly chopped Italian parsley. Serve warm.
Notes
Roast the butternut squash until the edges are caramelized and lightly browned. Those golden roasted edges add extra depth and sweetness to the finished sauce. You can also roast the squash a day ahead to make this recipe even quicker.