Butternut Squash Orzo with Brown Butter and Sage
Ingredients
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
- Preheat the oven to 400ºF (200ºC). Line a large sheet pan with parchment paper.
- 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.
- Roast for 30 to 35 minutes, or until tender and golden brown around the edges. Remove from the oven and set aside.
- 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.
- Add the shallot and cook, stirring occasionally, for about 2 minutes, or until softened.
- Stir in the garlic, sage or rosemary, salt, black pepper and lemon zest. Cook for about 1 minute, until aromatic.
- Add the orzo and cook, stirring frequently, for 1 to 2 minutes, until lightly toasted and fragrant.
- 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.
- 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.
- 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.
- Remove from the heat and stir in the Parmesan cheese. Taste and adjust the seasoning.
- 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
