Ingredients
Scale
- 8 ounces orzo pasta
- 2 cups butternut squash, peeled and diced
- 4 tablespoons unsalted butter
- 10 fresh sage leaves
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until golden.
- In a large pot, bring salted water to a boil. Cook orzo until al dente according to package instructions. Drain and reserve ½ cup cooking water.
- In a skillet over medium heat, melt butter until golden brown with a nutty aroma (about 4-5 minutes). Add sage leaves and sauté until crispy (1-2 minutes).
- Combine roasted squash, cooked orzo, and reserved pasta water in the skillet. Stir in Parmesan until melted; adjust seasoning as needed.
- Serve warm, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg