Butternut Squash Orzo with Sage and Manchego Cheese Recipe
This comforting Butternut Squash Orzo recipe combines tender roasted butternut squash, aromatic herbs, and creamy manchego cheese with perfectly cooked orzo pasta. The dish features a harmonious blend of sage, thyme, and Italian seasoning, enhanced by fresh spinach and a hint of nutmeg, making it perfect as a cozy main course or a hearty side dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Roasted Butternut Squash
- 1 small butternut squash (approx 4 cups, cut into 1/2 inch cubes)
- 1 1/2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Orzo and Herb Mixture
- 1/2 cup diced shallots
- 2 cloves garlic (grated or minced)
- 10 sage leaves (finely chopped)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon Italian seasoning
- 1 1/2 cups orzo
- 3 cups low sodium chicken broth or vegetable broth (plus extra as needed)
- Salt and black pepper, to taste
- 1/4 teaspoon freshly grated nutmeg
Finishing Touches
- 2 cups packed baby spinach
- 1/2 cup shredded manchego cheese
- 1/2 tablespoon olive oil (for cooking shallots and garlic)
Instructions
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the cubed butternut squash with 1 1/2 tablespoons of olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on the baking sheet and roast on the middle rack for 20-30 minutes, stirring halfway through, until tender and caramelized.
- Sauté Shallots and Garlic: While the squash roasts, heat a large skillet over medium heat. Add the remaining 1/2 tablespoon of olive oil, then add the diced shallots. Cook for about 1 minute until softened but not browned. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Toast the Orzo with Herbs: Add the orzo pasta, Italian seasoning, chopped sage, and fresh thyme to the skillet with the shallots and garlic. Stir continuously and toast the orzo for about 1 minute until fragrant and lightly golden.
- Cook the Orzo: Pour in the chicken or vegetable broth and season with salt and pepper. Stir well and bring the mixture to a boil. Once boiling, reduce heat to low and simmer gently for 10-12 minutes, stirring regularly. Add additional broth in small increments if the liquid is absorbed before the orzo becomes tender. Continue simmering until the orzo is cooked through and most of the broth is absorbed.
- Add Spinach and Finish the Dish: Stir in the baby spinach to the cooked orzo and let it wilt. Then, mix in the freshly grated nutmeg and shredded manchego cheese, stirring until the cheese melts into the warm orzo. Finally, fold in the roasted butternut squash. Taste and adjust seasoning with extra salt and pepper as needed. Serve immediately for best flavor and texture.
Notes
- Use low sodium broth to control the saltiness of the dish.
- You can substitute manchego cheese with Parmesan if unavailable.
- Additions like toasted pine nuts or a squeeze of lemon juice can elevate the flavors.
- If you prefer a vegan version, substitute the cheese with a plant-based alternative and use vegetable broth.
- Make sure to stir frequently during simmering to prevent the orzo from sticking to the skillet.
Keywords: butternut squash orzo, roasted butternut squash, orzo pasta recipe, vegetarian Mediterranean dish, easy fall recipes, spinach and cheese orzo
