Creamy Butternut Squash Orzo (Printable Version)

# What You'll Need:

→ Vegetables

01 - 450 g butternut squash, peeled and cut into 1.25 cm cubes
02 - 1 yellow onion, finely chopped
03 - 3 cloves garlic, finely chopped
04 - 2 tablespoons finely chopped fresh sage

→ Pasta

05 - 225 g dry orzo

→ Dairy

06 - 55 g unsalted butter, divided
07 - 28 g Parmesan cheese, finely grated, plus extra for serving

→ Seasonings

08 - 2 teaspoons kosher salt, divided
09 - 0.25 teaspoon freshly ground black pepper, plus more for serving

→ Liquids

10 - 680 ml water, plus 45 ml for blending squash

# Step-by-Step Directions:

01 - In a large, wide skillet, combine butternut squash cubes and 1 teaspoon of kosher salt. Cover with water and bring to a simmer over high heat. Reduce heat to medium-low and simmer until squash is tender, 4 to 5 minutes. Remove from heat and drain.
02 - In the same skillet over medium heat, melt 28 g butter. Add onion and season with 0.5 teaspoon salt. Cook, stirring occasionally, until onion becomes translucent, 7 to 9 minutes. Stir in garlic and sage, cooking until fragrant, about 1 minute.
03 - Add orzo and remaining 28 g butter to the skillet. Cook, stirring occasionally, until orzo becomes toasty and golden, 2 to 3 minutes.
04 - Add 0.5 teaspoon salt and 630 ml water. Bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until orzo is tender and liquid is absorbed, 7 to 8 minutes.
05 - While orzo cooks, reserve 250 ml of the cooked squash. Transfer the remaining squash to a blender and add 45 ml water. Blend until completely smooth.
06 - Stir the squash purée into the cooked orzo until creamy and thoroughly combined. Fold in Parmesan, 0.25 teaspoon black pepper, and reserved squash cubes. Cook, stirring, until cheese is melted and squash is heated through, about 3 minutes. Adjust seasoning with additional salt if needed.
07 - Divide the creamy orzo among serving bowls. Top with additional Parmesan and freshly ground black pepper to taste.

# Helpful Notes:

01 - Leftovers keep for up to 3 days refrigerated; reheat with a splash of water to restore creaminess.
02 - Peeling butternut squash yields a smoother texture; use a sharp peeler for best results.
03 - Sautéing orzo before simmering deepens its flavour and enhances the dish’s richness.

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