Ingredients:

  • 3 cups butternut squash, peeled and diced into 1/2 inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 15 fresh sage leaves
  • 4 tbsp unsalted butter
  • 1.5 cups dried orzo pasta
  • 3 cloves garlic, minced
  • 3 cups low-sodium vegetable or chicken broth
  • 1 tsp fresh thyme, chopped
  • 0.5 cup parmesan cheese, freshly grated
  • 1 tbsp lemon juice, freshly squeezed
  • 0.25 tsp crushed red pepper flakes
  • black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced butternut squash with olive oil and salt on a baking sheet.
  3. Roast for 20 minutes until the edges are golden brown and tender.
  4. During the last 3 minutes of roasting, scatter the sage leaves over the squash to crisp them; remove from oven and set aside.
  5. Place the butter in a large skillet over medium heat and whisk constantly as it melts and foams.
  6. Once the butter turns deep amber and smells nutty, immediately add the minced garlic and thyme, sautéing for 30 seconds.
  7. Add the dry orzo to the skillet and toast, stirring frequently, until the pasta is fragrant and lightly browned.
  8. Pour in the broth and simmer, stirring occasionally, until the orzo has absorbed the liquid and is tender.
  9. Stir in the roasted butternut squash and parmesan cheese until the sauce is creamy and emulsified.
  10. Finish the dish by stirring in lemon juice and red pepper flakes, and season with black pepper to taste.