Description
A delicious and creamy orzo pasta dish featuring the rich flavors of butternut squash, perfect for fall.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups butternut squash, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, and roast in the oven for 25-30 minutes until tender.
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the orzo pasta and vegetable broth to the pot, bringing it to a boil.
- Reduce heat and simmer for about 10 minutes, stirring occasionally, until the orzo is cooked and the broth is mostly absorbed.
- Stir in the roasted butternut squash and grated Parmesan cheese until creamy.
- Serve warm, garnished with fresh sage leaves.
Notes
- For a vegan version, substitute Parmesan cheese with nutritional yeast.
- This dish can be made ahead and reheated, but may require additional broth to loosen it up.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Cheesy butternut squash orzo, creamy orzo pasta recipe, vegetarian fall recipes, butternut squash pasta dish, comforting cheesy meals, easy orzo recipes, seasonal autumn comfort food