There’s something about roasted butternut squash, sweet roasted garlic, and fresh sage that feels like fall in a bowl. This creamy butternut squash orzo brings all those flavors together in a simple, comforting dish with a silky sauce and a golden, crispy topping.
WHY YOU WILL LOVE THIS CREAMY BUTTERNUT SQUASH ORZO
Naturally creamy – Cooking the orzo in broth and addition of roasted butternut squash creates a velvety sauce that coats the orzo beautifully
Full of fall flavor – Roasted butternut squash, sweet roasted garlic, shallot brings warmth and depth to the dish
A little crunch goes a long way – Crispy sage-butter panko and toasted walnuts balance the creamy texture
Simple seasonal ingredients – You don’t need a long list of ingredients to make a flavorful fall dinner
Easy to customize – Use vegetable broth to keep it vegetarian, or serve it as a side with your favorite protein.
This is the kind of seasonal recipe I love making as the weather cools down: simple ingredients, cozy flavors, and just enough texture to make an everyday dinner feel a little more special. Serve it as a vegetarian main dish or alongside roasted chicken for an easy fall meal.
I hope you love this Creamy Butternut Orzo with Crispy Sage Breadcrumbs! If you make it yourself, don’t forget to use the hashtag tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe!
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Creamy Butternut Orzo with Crispy Sage Breadcrumbs
- Total Time: 1h15min
- Yield: 3
Description
This Creamy Butternut Orzo is the perfect cozy fall meal. Roasted butternut squash and sweet roasted garlic create a silky, flavorful sauce, while crispy sage butter panko and toasted walnuts add the perfect crunch. Simple, seasonal and full of comforting fall flavors.
Ingredients
1 large butternut squash, roasted (you’ll need half for this recipe, 1 cup puree)
1-2 garlic heads (you’ll need 4 cloves for this recipe, I use remaining for other things)
1 tbsp butter
1 shallot, diced
1 cup orzo, using @jovialfoods gf orzo
2 ½ cup chicken bone broth
2 tbsp cream
1 tsp lemon juice
Sea salt, black ground pepper
Instructions
- Cut butternut squash in half, lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with sea salt. Cut the tops off the garlic bulb and rub with olive oil and salt. Tuck the bulbs under the squash opening (cut side up) and roast for 45-60 minutes until fork tender.
- When ready, scoop out a cup of the flesh (for me it was exactly half of the squash). Place it in the food processor with about 4 roasted cloves, cream, lemon juice, pinch salt and pepper.
- Meanwhile, melt butter on a large pan. Add shallot, generous pinch of salt and cook for a couple of minutes then stir in orzo. Pour in the broth, cover and cook for about 10 minutes, stirring often to prevent sticking.
- Stir in squash puree, parmesan and add more broth if the orzo needs to be more silky.
- Meanwhile, make the crunchy topping. Melt butter with a large or a few small sage leaves, let it sizzle for about a minute until crispy, then remove.
- Add walnuts and toast for a couple of minutes. Stir in panko and cook for 3-5 minutes, stirring frequently until golden and crisp. Season with a pinch of salt. Spoon the creamy orzo into bowls and generously garnish with crispy topping right before serving so it stays crispy.
Notes
Butternut squash: roast one whole squash, but use only about half of the repasted flesh for this recipe. You will need one cup of roasted flesh. Save the rest for another meal.
Roasted garlic: I like to roast more to use in other dishes. In this recipe, I roasetd two bulbs but you will only need 4 cloves in this recipe. You can add more if you like the garlicky taste.
Crispy topping: Sprinkle right before serving to keep it crispy. For any leftovers, pack them in an airtight container and refrigerate.
Leftovers: The orzo will thicken as it cools. Add a spalsh of broth when reheating to bring back its creamy consistency.
- Prep Time: 15
- Cook Time: 60
