Ingredients:

  • 3 cups (700g) butternut squash, peeled and diced into ½-inch cubes
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 4 tbsp (56g) unsalted butter
  • 1 ½ cups (300g) dry orzo pasta
  • 1 medium shallot, finely minced
  • 3 cloves garlic, minced
  • 3 cups (710ml) low-sodium vegetable broth, warmed
  • ½ cup (50g) freshly grated Parmesan cheese
  • 8-10 fresh sage leaves
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ tsp (1g) crushed red pepper flakes
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes or until the edges are golden brown and tender. Set aside.
  2. Melt the butter in your skillet over medium heat. Whisk constantly until the butter foams and then settles into a mahogany-colored liquid with a nutty aroma. Immediately stir in the orzo, stirring for 2-3 minutes until the pasta is toasted and fragrant.
  3. Add the minced shallot and garlic, sautéing for 1 minute. Pour in the warmed vegetable broth. Reduce heat to low-medium and simmer, stirring frequently, for 10-12 minutes until the orzo develops a velvety, risotto-like consistency.
  4. Stir in the roasted butternut squash, grated Parmesan, lemon juice, and red pepper flakes. If the mixture is too thick, add a splash more broth. Remove from heat.
  5. In a small pan with a teaspoon of butter, fry the sage leaves for 30 seconds until they are translucent and crisp. Spoon the sage and the remaining butter over the plated orzo.