Orzo with Roasted Butternut Squash
Orzo with Roasted Butternut Squash is a comforting and vibrant dish perfect for chilly evenings. Tender orzo pasta mingles with sweet, caramelized butternut squash, fresh sage, and creamy Parmesan cheese for a delightful flavor explosion. This easy-to-make recipe is perfect for cozy dinners or meal prep, ensuring satisfaction with every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons extra virgin olive oil
- 4 fresh sage leaves, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1 cup low-sodium vegetable broth
- 2 cloves garlic, minced
- 1/4 cup toasted pine nuts
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and chopped sage on a lined baking sheet. Roast for 25-30 minutes until tender.
- In a pot, bring vegetable broth to a boil. Add orzo and cook according to package instructions until al dente (about 8-10 minutes).
- In a skillet over medium heat, add olive oil and sauté minced garlic for about 1 minute until fragrant.
- Combine roasted squash and cooked orzo in the skillet with sautéed garlic. Gently toss together; add more olive oil if needed.
- Stir in grated Parmesan until melted and creamy. Top with toasted pine nuts before serving warm.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 370
- Sugar: 5 grams
- Sodium: 350 mg
- Fat: 16 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 48 grams
- Fiber: 4 grams
- Protein: 9 grams
- Cholesterol: 10 mg
Keywords: For added crunch, mix in chopped nuts or seeds. Experiment with spices like nutmeg or additional herbs such as thyme or rosemary. To make it vegan-friendly, omit cheese and use vegetable broth only.