Butternut Squash Orzo Recipe

Method

1. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Place the diced butternut squash on a baking sheet and drizzle with olive oil. Season with kosher salt and black pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes or until the squash is tender and slightly caramelized on the edges. Once roasted, set HALF of the squash aside and transfer the other half to a blender or food processor. Puree until smooth (add a tablespoon or two of broth if needed). Set aside. Keep the remaining roasted butternut squash in pieces and set aside.
2. Cook the Orzo: In a large skillet or sauté pan, melt the butter and olive oil over medium heat. Add the diced shallot and cook for about 2-3 minutes, or until it becomes translucent. Add the finely chopped garlic and cook for an additional 1 minute, stirring frequently to prevent burning. Stir in the orzo pasta, ensuring it is coated with the butter, oil, shallots, and garlic. Toast the orzo for about 2 minutes, stirring constantly.
3. Add Flavor: Sprinkle the chopped fresh sage, kosher salt, black pepper, and ground nutmeg over the orzo. Stir to combine.
4. Cook the Orzo: Pour in the vegetable or chicken stock, bringing the mixture to a simmer. Reduce the heat to low and cover the pan. Let the orzo cook for 10-12 minutes, stirring occasionally, until the liquid is absorbed and the orzo is tender.
5. Combine and Finish: Once the orzo is cooked, stir in the butternut squash puree, mixing until well combined and creamy. Gently fold in the roasted butternut squash pieces to add texture. Remove the pan from the heat and stir in the freshly grated Parmigiano-Reggiano cheese until melted and creamy.
6. Serve: Serve the creamy butternut squash orzo warm, garnished with additional sage or cheese if desired.