This dish is infused with the rich flavors of autumn, featuring roasted butternut squash that brings warmth and depth to the table. The combination of tender orzo pasta and luscious cream creates a delightful texture that envelops your senses, making each bite feel like a warm hug.
Ingredients
Scale:
2 cups Butternut squash, cubed
1 cup Orzo pasta
4 cups Vegetable broth
1 cup Heavy cream or coconut cream
2 tablespoons Olive oil
3 cloves Garlic, minced
1 medium Onion, chopped
1 teaspoon Sage, fresh or dried
Salt, to taste
Pepper, to taste
½ cup Parmesan cheese, grated (optional)
Instructions
Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes, or until tender and caramelized, stirring halfway through for even cooking.
While the squash is roasting, heat a large pot over medium heat. Add olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and sage, cooking for an additional 1-2 minutes until fragrant.
Add in the orzo to the pot, stirring to coat it in the onion and garlic mixture. Cook for 1-2 minutes, allowing the orzo to toast lightly.
Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cover, cooking for about 8-10 minutes or until the orzo is al dente, stirring occasionally to prevent sticking.
Once the orzo is cooked, stir in the roasted butternut squash and heavy cream. Cook for an additional 2-3 minutes until heated through, allowing the flavors to meld. If desired, add grated Parmesan cheese at this stage for extra creaminess.
Season with additional salt and pepper to taste, adjusting for your flavor preference. Serve hot, garnished with fresh sage leaves if you like.
