Description
A comforting and delicious dish of sautéed butternut squash and sage orzo, perfect for family gatherings or weeknight dinners.
Ingredients
Scale
- 1 Butternut Squash, peeled and cubed
- 2 tablespoons Fresh Sage, chopped
- 1 cup Orzo Pasta
- 2 cups Vegetable Broth
- 1/2 cup Parmesan Cheese, grated
- 2 tablespoons Olive Oil
- 2 cloves Garlic, minced
- 1 Onion, diced
- Salt and Pepper to taste
Instructions
- Prep the Ingredients: Start by peeling and dicing your butternut squash into bite-sized cubes. Mince the garlic and chop the sage.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes. Add minced garlic and sauté until fragrant.
- Add the Butternut Squash: Toss in the butternut squash cubes, season with salt and pepper, and sauté for about 10 minutes or until softened.
- Cook the Orzo: In a separate pot, cook the orzo according to package instructions in salted water until al dente. Drain and set aside.
- Combine and Cook: Add sage to the skillet, then add the cooked orzo and vegetable broth. Simmer for about 5-7 minutes to meld flavors.
- Finish with Cheese: Stir in grated Parmesan cheese before serving. Adjust seasoning to taste.
- Serve and Enjoy: Plate the dish and garnish with additional sage or grated cheese if desired.
Notes
Substitute pumpkin or sweet potatoes for the squash if desired. For a dairy-free version, omit cheese or use vegan Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, sage, orzo, vegetarian, comfort food