Name: Butternut Squash & Sage Orzo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups cubed butternut squash; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon fresh thyme (optional); 2 tablespoons butter; 8–10 fresh sage leaves; 2 cloves garlic, minced; 1 cup orzo pasta; 2 1/2 cups vegetable broth (warm); 1/4 cup grated Parmesan cheese; Extra Parmesan, for serving; Salt and pepper to taste

I’ve always believed that comfort food doesn’t have to be heavy, and this Butternut Squash & Sage Orzo is one of those perfect examples. Creamy, savory, and full of roasted fall flavor, it’s my go-to when I want something that feels indulgent but still manages to sneak in a bit of wholesomeness. The buttery roasted squash melts into the orzo, creating a natural sauce that clings to each tender bite, while crispy sage leaves add just the right pop of earthy depth.

This dish came about on a chilly evening when I had half a butternut squash and a craving for something cozy. The aroma of sage sizzling in browned butter always reminds me of festive dinners, and pairing it with al dente orzo gives it that risotto-like richness without the constant stirring. It’s weeknight-easy but elegant enough for guests — the kind of dish that surprises you with just how satisfying it is.

Why You’ll Love This Butternut Squash & Sage Orzo

This orzo recipe checks all the boxes: it’s creamy without cream, it’s quick enough for a weeknight, and it delivers both comfort and flavor. It’s a naturally vegetarian main, or a beautiful side dish for roasted chicken or pork. The caramelized squash gives it a subtle sweetness that pairs beautifully with the nutty, toasty notes of the sage. Even better? It comes together in under 30 minutes.

What Kind of Orzo Should I Use?

Orzo is a rice-shaped pasta that cooks up quickly and works beautifully in saucy, creamy dishes like this one. I recommend using a traditional semolina orzo for this recipe — it holds its shape nicely and doesn’t get mushy. If you’re going for a healthier twist, you can opt for whole wheat orzo, but keep in mind it has a slightly nuttier flavor and a firmer texture.

Options for Substitutions

No butternut squash? Try sweet potato or acorn squash for a similar texture and taste.
Fresh sage isn’t available? Use a pinch of dried sage, but add it earlier in the cooking process to mellow the flavor.
Want it creamier? Stir in a spoonful of mascarpone or cream cheese at the end.
Going dairy-free? Skip the cheese and finish with a drizzle of good olive oil.
Make it a meal? Add sautéed mushrooms, crispy pancetta, or rotisserie chicken for protein.

Ingredients for this Butternut Squash & Sage Orzo

Butternut Squash: Roasted to tender perfection, it brings natural sweetness and creaminess that becomes the base of the sauce.
Orzo Pasta: The star of the dish — its small size and rice-like shape absorb flavors beautifully and create a risotto-like texture.
Fresh Sage Leaves: Fried until crisp in butter or oil, these leaves add a deep, earthy aroma that pairs perfectly with the squash.
Garlic: A couple of cloves infuse the dish with warm, savory flavor.
Vegetable Broth: Used instead of water to cook the orzo and deepen the flavor of the dish.
Olive Oil: For roasting the squash and starting the base of the dish.
Butter: Adds richness and helps bring out the nutty notes of the sage.
Parmesan Cheese: Grated on top for that final salty, umami kick — it melts slightly into the orzo for creaminess.
Salt & Pepper: Essential to balance and brighten all the flavors.
Fresh Thyme (optional): Adds a subtle herbal complexity that pairs beautifully with roasted squash.

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash into bite-sized pieces. Toss with olive oil, salt, pepper, and a few thyme sprigs if using. Spread on a baking sheet and roast for 25–30 minutes until caramelized and fork-tender.

Step 2: Fry the Sage Leaves

While the squash roasts, heat a small amount of butter or oil in a skillet over medium heat. Add whole sage leaves and fry for 20–30 seconds until crisp. Transfer to a paper towel to drain. Reserve the butter/oil — it’s packed with sage flavor and will be used later.

Step 3: Sauté Garlic and Toast Orzo

In a medium pan or skillet, heat the reserved sage butter. Add minced garlic and cook for 30 seconds until fragrant. Stir in the orzo and cook for 1–2 minutes, allowing it to lightly toast.

Step 4: Add Broth and Simmer

Pour in the vegetable broth, one cup at a time, stirring occasionally. Let the orzo absorb the liquid gradually — this will give it a creamy, risotto-like consistency. Cook for about 10–12 minutes until the orzo is tender and most of the liquid is absorbed.

Step 5: Fold in Roasted Squash

Once the orzo is nearly done, gently fold in the roasted butternut squash. Some of the pieces will melt into the orzo, creating a creamy texture while others remain whole for little pops of flavor.

Step 6: Finish and Serve

Turn off the heat and stir in a pat of butter and freshly grated Parmesan. Season with additional salt and pepper to taste. Top with crispy sage leaves and more Parmesan if desired. Serve warm and enjoy!

How Long to Prepare the Butternut Squash & Sage Orzo

Preparation Time: Peeling and cubing the squash, chopping garlic, and gathering ingredients takes about 10–15 minutes. Roasting the squash adds passive time, but you can prep the rest while it cooks.

Cooking Time: The orzo portion cooks in about 12–15 minutes. From toasting to adding broth and stirring in the squash, it comes together fairly quickly. Altogether, expect to spend around 30–35 minutes from start to finish.

Tips for Perfect Butternut Squash & Sage Orzo

Cut the squash into evenly-sized cubes so they roast uniformly.
Toasting the orzo before adding liquid gives it a deeper, nuttier flavor.
Use warm broth to maintain the cooking temperature while simmering.
Don’t overcook the orzo — it should be tender but not mushy.
Reserve some roasted squash chunks to stir in at the end for extra texture.

Watch Out for These Mistakes While Cooking

Crowding the pan when roasting squash can cause steaming instead of caramelizing. Use a large baking sheet.
Not stirring the orzo as it simmers may cause sticking or uneven cooking.
Skipping the sage frying step means missing out on a key flavor booster.
Over-salting early on — the broth and cheese are both salty, so taste at the end.
Using too much liquid can lead to soggy orzo. Add gradually and stop when it’s just creamy.

What to Serve With Butternut Squash & Sage Orzo?

1. Herb-Roasted Chicken Thighs

Savory and juicy, they pair wonderfully with the creamy orzo.

2. Garlic Sautéed Greens

Think kale, chard, or spinach for a healthy, slightly bitter contrast.

3. Crisp Apple and Walnut Salad

Adds crunch and brightness to balance the warm flavors of the orzo.

4. Seared Pork Chops

The sweet-savory pairing of pork and squash is always a winner.

5. Baked Tofu or Tempeh

For a vegetarian protein option that adds bite and complements the dish.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. The orzo will continue to absorb moisture, so add a splash of broth or water when reheating.

Freezer: You can freeze it, but the texture may soften. Freeze in individual portions for convenience, and reheat gently in a skillet with a bit of broth or butter.

Reheating: Reheat in a pan over low heat or microwave in short intervals, stirring in a splash of liquid to restore creaminess.

Estimated Nutrition (Per Serving)

Calories: 420 kcal
Protein: 11g
Carbohydrates: 52g
Fat: 18g
Saturated Fat: 6g
Fiber: 5g
Sugar: 4g
Sodium: 540mg
Cholesterol: 20mg

Frequently Asked Questions

Can I make this ahead of time?

Yes! It reheats well — just add a splash of broth or water before serving to loosen the texture.

Can I use frozen butternut squash?

Absolutely. Just roast it from frozen, though it may take a few minutes longer and brown less evenly.

Is this recipe gluten-free?

Not by default, but you can use gluten-free orzo or a small gluten-free pasta alternative.

What cheese can I substitute for Parmesan?

Pecorino Romano or Grana Padano are great swaps. Nutritional yeast can be used for a dairy-free version.

Can I add protein to make it a full meal?

Definitely. Add shredded rotisserie chicken, crispy pancetta, or white beans to boost protein content.

Conclusion

Butternut Squash & Sage Orzo is one of those comforting dishes that’s both hearty and elegant. It’s simple enough for a weekday dinner but special enough to serve at a gathering. The creamy orzo, sweet roasted squash, and aromatic sage combine to create a dish that feels like a warm hug in a bowl. Whether you’re looking for a new vegetarian staple or a cozy seasonal side, this orzo will win you over in just one bite.