Creamy Butternut Squash Orzo Risotto with Sage and Parmesan

Saucepan filled with golden butternut squash orzo risotto seasoned with sage and Parmesan cheese.

No ratings yet

Creamy Butternut Squash Orzo Risotto with Sage and Parmesan

Love a creamy risotto but feel like making pasta tonight? This butternut squash orzo gives you a risotto-style dish with tender pasta simmered in broth. Sage, garlic, and Parmesan make it especially welcome on a chilly evening.

Prep Time15

Cook Time30

Total Time45

Course: Main Course Pasta, main dish, vegetable side

Cuisine: American-Italian, Italian

Servings: Servings

Calories: 440kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

1 lb. butternut squash peeled, cut into ½" cubes (see notes)
Water to cook squash
1-½ tsp. kosher salt divided
4 Tbsp. unsalted butter divided
1 yellow onion finely chopped
3 cloves garlic finely chopped
2 Tbsp. finely chopped fresh sage
8 oz. dry orzo 1 ⅓ cup
2 ⅔ cups plus 3 tbsp. low-sodium chicken broth/stock or vegetable stock divided
1 oz. Parmesan finely shredded (about ½ c.), plus more for serving
¼ tsp. freshly ground black pepper plus more

Instructions

Prepare Butternut squash

In a large, wide skillet, cover cubed squash with water and add 1 tsp. salt. Bring to a simmer over high heat.
Reduce heat to medium-low and simmer until tender, 4 to 5 minutes. Remove from heat; drain squash. Set aside.

Make the orzotto

In the same skillet over medium heat, melt 2 Tbsp. butter. Add the diced onion; season with ½ tsp. salt. Cook, stirring occasionally, until the onion is translucent, about 7 to 9 minutes.
Add garlic and sage and cook, stirring, until fragrant, about 1 minute more.
Add orzo and the remaining 2 Tbsp. butter and cook, stirring occasionally, until toasty and golden brown, 2 to 3 minutes.
Add 2 ⅔ c. chicken OR vegetable stock, then bring to a simmer over medium-high heat. Reduce heat to medium-low; cover and simmer until orzo is tender and liquid is absorbed, 7 to 8 minutes.
Meanwhile, reserve 1 c. of the cooked squash cubes. Transfer the remaining squash cubes to a blender or food processor. Add 3 Tbsp. of the chicken or vegetable stock and blend until smooth and creamy.
Add pureed squash to the orzo mixture and stir until creamy and combined.
Fold in Parmesan, ¼ tsp. pepper, and reserved squash and cook, stirring, until cheese is melted and squash is heated through, about 3 minutes; season with salt, if needed.
Divide the orzo mixture among bowls. Top with more Parmesan and black pepper.
OPTIONAL: Serve with butter-fried sage leaves on top.

Notes

Breaking down the squash: Breaking down a raw butternut squash is very simple. Start by using a sharp chef’s knife to cut the squash in half crosswise (separating the “neck” from the bulbous squash body). It’s much easier to cut each piece in half from top to bottom and remove the seeds and pulp. You don't need to peel butternut squash, but since the skin is a little tough, I usually peel it. A sharp kitchen peeler will do the job beautifully!

Why brown the orzo? I prefer to cook it like rice pilaf. Toast it with aromatics in a pan. Let the grains brown a bit. Then simmer it in just enough water to absorb as it cooks. It might seem a little extra, but sautéing the orzo first adds a toasty flavor. It makes a big difference in the finished dish.

Storage: If you have leftovers, they will keep for up to 3 days in the refrigerator in an airtight container. The orzo will tend to dry out as it sits, so add a splash of chicken broth before reheating, covered, in the microwave.

Nutrition