Butternut Squash Orzo with Brown Butter and Sage

There are plenty of one-pan versions of this recipe, but after testing it that way, I decided roasting the squash separately was absolutely worth the extra sheet pan. The squash cooks more evenly and develops those delicious golden, caramelized edges instead of requiring constant babysitting (stirring) in the hopes that every piece of squash cooks evenly.

Best of all, the squash roasts while you make the orzo. So although we’re technically using two pans, we’re not adding much work, yet we are developing more flavor!

💡 Why I Roast the Butternut Squash Separately

When I tested this recipe by cooking the raw butternut squash in the skillet with the orzo, the results weren’t consistent enough for me.

Even after cooking the squash for 15 to 20 minutes, some pieces would be perfectly tender while others were still too firm. Meanwhile, I had to keep stirring the pan to make sure the orzo didn’t stick or scorch on the bottom.

Roasting the squash fixed both problems. The squash goes into the oven while I prep and cook everything else. It becomes completely tender and develops golden brown edges that add another layer of flavor. Once the roasted squash meets the creamy orzo, I know I’m not going to find an annoying undercooked cube hiding in my dinner.

Sometimes one extra pan actually makes dinner easier and the cooking a lot less stressful.

📝 Ingredients, Substitutions and Swaps

For the complete list of ingredients and exact quantities, check the printable recipe card below.

• Butternut Squash: You’ll need about 3 cups of peeled, ½-inch cubes. Cutting the pieces fairly evenly helps them roast at the same rate. Pre-cut fresh butternut squash is absolutely fine if you want to save some prep time, although not cost effective. If you buy pre-cut squash, make sure that the pieces are somewhat even in size. Kabocha squash, acorn squash and delicata squash can also be used.
• Olive Oil and Butter: Oil helps the squash roast and brown. Browning the butter gives the orzo a rich, nutty flavor that works beautifully with the winter squash.
• Shallot: Milder and slightly sweeter than onion, although a very small brown or yellow onion can be substituted.
• Garlic: Fresh garlic adds savory flavor without overpowering the squash.
• Fresh Sage or Rosemary: Sage is the classic pairing here, but rosemary is wonderful too. Use about 8 to 10 chopped sage leaves or 2 teaspoons of finely chopped fresh rosemary.
• Lemon: Both the zest and juice keep a rich dish like this from tasting heavy.
• Orzo: Although it looks like rice, orzo is actually a small pasta. Cooking it directly in broth releases starch that naturally gives the dish its creamy consistency, very similar to risotto.
• Dry White Wine: Adds acidity and depth. If you don’t cook with wine, simply use additional broth.
• Broth: Vegetable or chicken stock can both be used. I don’t recommend using plain water because broth imparts a layer of flavor to the pasta while it cooks. When I’m not serving vegetarians, I prefer making this dish with chicken stock.
• Parmesan Cheese: Adds savory umami flavor and finishes the creamy sauce. Freshly grated Parmesan melts much better than pre-grated cheese but if pre-grated Parmesan is all you have, no worries. You can achieve great results even with the cheaper stuff.

Optional Toppings

Fried sage leaves, extra Parmesan, crushed red pepper flakes and candied pecans are all delicious. I especially love the pecans when I want a little crunch and sweet-salty contrast.

✅ How to Make Butternut Squash Orzo

Scroll down to the printable recipe card below for detailed instructions and cooking times.

1. Roast the squash. Preheat the oven to 400ºF (200°C) and line a sheet pan with parchment paper. Toss the butternut squash with olive oil, salt and pepper. Spread it into a single layer and roast for 30 to 35 minutes, or until tender with golden brown edges.

2. Brown the butter. While the squash roasts, melt the butter in a medium Dutch oven or large 12-inch skillet over medium heat. Continue cooking, swirling occasionally, until the bubbling begins to quiet and the milk solids turn golden brown and smell rich and nutty, about 3 to 4 minutes. Watch it closely – brown butter can go from perfect to burnt quickly.

3. Cook the aromatics. Add the shallot and cook for about 2 minutes or until softened. Stir in the garlic, sage or rosemary, salt, pepper and lemon zest. Cook for about 1 minute, just until fragrant.

4. Toast the orzo. Stir in the dry orzo and cook for 1 to 2 minutes, stirring frequently, until lightly toasted.

5. Deglaze with wine. Slowly pour in the white wine, scraping up the flavorful browned bits from the bottom of the pan. Simmer until the wine has almost completely reduced, about 1 to 2 minutes. If skipping the wine, use ½ cup broth instead.
6. Cook the orzo. Add 3 cups of broth, the lemon juice and roasted butternut squash. Bring to a quick boil, then reduce the heat to medium-low. Simmer for about 14 to 16 minutes, stirring occasionally, until the orzo is tender and creamy. Add a splash of additional broth if the pan begins to look dry before the pasta is tender.

7. Finish with Parmesan. Remove the pan from the heat and stir in the Parmesan. Taste and adjust the seasoning. Serve immediately with your favorite toppings.

🔎 What to Serve with Butternut Squash Orzo

For a full vegetarian meal, I like to serve this dish with garlicky sauteed spinach or a simple salad.

It also makes a beautiful fall side dish with roast chicken, baked pork chops, and roasted turkey breast, which makes it a very nice option for Thanksgiving or other holiday dinners.

❄️ Make-Ahead, Storage, Freezing and Reheating

• Make Ahead: The butternut squash can be peeled, cubed and roasted a day or two in advance. Refrigerate it in an airtight container. Remove from the fridge right before you start browning the butter to get the chill out. Add it to the recipe as directed.
• Storage: Refrigerate leftover butternut squash orzo in an airtight container for up to 3 to 4 days.
• Reheating: Orzo absorbs broth as it sits, so leftovers will be thicker. Reheat gently on the stovetop or in the microwave with a splash of broth to restore some of the creamy texture.
• Freezing: You can freeze it, but this is one of those dishes I prefer fresh or refrigerated. Pasta will soften somewhat after freezing and thawing. If you do freeze it, cool completely, store airtight and add fresh broth while reheating.

💛 Conscious Bites

Your priorities, your recipe. Learn about Intentional Cooking.

Time & Convenience: Using an extra sheet pan might not sound like a shortcut, but sometimes the easiest method isn’t the one with the fewest dishes. Roasting the squash lets the oven do the work while you cook the orzo, giving you reliable results without standing over the stove stirring squash for 20 minutes.

Budget Friendly: This cozy dinner is made mostly with inexpensive pantry staples. Buying a whole squash and skipping the wine if needed keeps it even more budget-friendly.

Butternut Squash Orzo with Brown Butter and Sage

Kathy McDaniel

This creamy Butternut Squash Orzo is made with caramelized roasted squash, nutty brown butter, fresh sage, and Parmesan. Cozy, rich and full of fall flavor, it makes an easy vegetarian dinner or a beautiful seasonal side dish.

Print Pin

Prep 10 minutes mins

Cook 35 minutes mins

Total 45 minutes mins

Makes 4 servings

Ingredients 

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For the Butternut Squash

• ▢ 2 to 3 tablespoons olive oil
• ▢ 1 small butternut squash, (about 2 pounds), peeled, seeded and cut into ½-inch cubes, about 3 cups
• ▢ Salt and ground black pepper, to taste

For the Orzo

• ▢ 3 tablespoons butter
• ▢ 1 medium shallot, diced
• ▢ 2 garlic cloves, minced
• ▢ 8 to 10 fresh sage leaves, finely chopped, about 1 tablespoon, or 2 teaspoons finely chopped fresh rosemary
• ▢ 1 teaspoon salt, plus more to taste
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 lemon, zest and juice, divided
• ▢ 1½ cups orzo, uncooked
• ▢ 1 cup dry white wine
• ▢ 3 cups chicken or vegetable broth, plus more if needed
• ▢ ¼ cup Parmesan cheese, freshly grated, plus more for serving

Optional Toppings

• ▢ sage leaves, fresh or crispy fried
• ▢ crushed red pepper flakes
• ▢ Parmesan cheese, extra, for serving
• ▢ candied pecans

Instructions 

1. Preheat the oven to 400ºF (200ºC). Line a large sheet pan with parchment paper.
2. Place the cubed butternut squash on the prepared pan. Drizzle with olive oil and season with salt and black pepper. Toss to coat, then spread the squash into a single layer without overcrowding the pan.
3. Roast for 30 to 35 minutes, or until tender and golden brown around the edges. Remove from the oven and set aside.
4. Meanwhile, melt the butter in a medium Dutch oven or large 12-inch skillet over medium heat. Continue cooking, swirling the pan occasionally, until the bubbling begins to quiet and the milk solids at the bottom turn golden brown and smell rich and nutty, about 3 to 4 minutes. Watch carefully so the butter doesn’t burn.
5. Add the shallot and cook, stirring occasionally, for about 2 minutes, or until softened.
6. Stir in the garlic, sage or rosemary, salt, black pepper and lemon zest. Cook for about 1 minute, until aromatic.
7. Add the orzo and cook, stirring frequently, for 1 to 2 minutes, until lightly toasted and fragrant.
8. Slowly pour in the white wine while scraping any browned bits from the bottom of the skillet with a wooden spoon. Simmer until the wine has almost completely reduced, about 1 to 2 minutes.
9. Add the 3 cups of broth, lemon juice and roasted butternut squash. Stir to combine. Bring to a quick boil, then reduce the heat to medium-low.
10. Simmer for 14 to 16 minutes, stirring occasionally, until the orzo is tender and the mixture is creamy. If the orzo becomes dry before it is completely tender, stir in additional broth as needed.
11. Remove from the heat and stir in the Parmesan cheese. Taste and adjust the seasoning.
12. Serve immediately topped with additional Parmesan, red pepper flakes, fried sage or candied pecans, if desired.

Notes

• Butternut Squash: Cut the squash cubes into fairly even pieces to ensure even cooking. If you buy pre-cut squash, make sure that the pieces are somewhat even in size as well.
• Using other winter squash: Honeynut, kabocha, delicata, acorn squash or sugar pumpkin can be substituted. Roast until completely tender; cooking times may vary. I don’t recommend spaghetti squash for this recipe because of its stringy texture.
• Brown butter: Keep an eye on it! Once the milk solids begin to turn golden, things happen quickly. As soon as it smells nutty and toasted, it’s done!
• Wine: Use a dry white wine such as Chardonnay, Pinot Grigio or Sauvignon Blanc. The alcohol in the wine cooks off. If you prefer, use all broth instead. Deglaze the pan with ½ cup broth and let it reduce for about 1 minute. Then add the remaining 3 cups to cook the orzo as indicated in the recipe.
• Broth: Broths vary quite a bit in saltiness. Taste the finished orzo before adding additional salt.
• Consistency: The orzo will continue to absorb liquid as it sits. If necessary, loosen it with a splash of warm broth before serving.

Nutrition

Calories: 528 kcal, Carbohydrates: 72 g, Protein: 12 g, Fat: 18 g, Saturated Fat: 8 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 0.3 g, Cholesterol: 27 mg, Sodium: 1470 mg, Potassium: 903 mg, Fiber: 7 g, Sugar: 9 g, Vitamin A: 20625 IU, Vitamin C: 55 mg, Calcium: 197 mg, Iron: 3 mg

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