Description
A comforting blend of earthy flavors and herbs, perfect for autumn gatherings or cozy weeknight dinners.
Ingredients
Scale
- 1 cup Orzo Pasta
- 2 cups Butternut Squash, peeled and diced
- 2 tablespoons Fresh Sage, chopped
- 2 cloves Garlic, minced
- 3 cups Vegetable Broth
- 2 tablespoons Olive Oil
- 1/4 cup Parmesan Cheese (optional)
Instructions
- Prep your ingredients: Begin by peeling and dicing the butternut squash into small cubes.
- Sauté the squash: In a large skillet, heat a drizzle of olive oil over medium heat. Add the cubed butternut squash and a pinch of salt. Sauté for about 10-15 minutes.
- Add garlic and sage: Once the squash is tender, add minced garlic and chopped fresh sage. Cook for 2-3 minutes.
- Cook the orzo: In a separate pot, bring vegetable broth to a boil. Add the orzo and cook according to package instructions until al dente. Reserve some broth, then drain the orzo.
- Combine: Add the cooked orzo to the skillet with the sautéed squash, and mix well. Gradually stir in reserved broth for desired creaminess.
- Finishing touches: If using, sprinkle grated Parmesan over the top and mix gently.
- Serve warm: Your Butternut Squash & Sage Orzo is now ready to be enjoyed! Serve it warm with extra olive oil and fresh sage leaves.
Notes
This dish is versatile and can be served as a main course or side. Consider adding sauteed mushrooms for a deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Keywords: butternut squash, sage, orzo, vegetarian, fall recipes