Butternut Squash and Sage Orzo Recipe

Butternut squash: A winter squash with a sweet, nutty flavor, perfect for roasting.

Olive oil: Used for roasting and sautéing, it adds a rich, fruity flavor.

Orzo: A type of pasta shaped like large grains of rice, it cooks quickly and absorbs flavors well.

Vegetable broth: A flavorful liquid made from simmering vegetables, used to cook the orzo.

Onion: Adds a sweet and savory base flavor when sautéed.

Garlic: Provides a pungent, aromatic flavor that enhances the dish.

Fresh sage: An herb with an earthy, slightly peppery taste, perfect for pairing with butternut squash.

Nutritional yeast: A deactivated yeast that adds a cheesy, nutty flavor, often used in vegan dishes.

When roasting the butternut squash, make sure to spread the cubes out in a single layer on the baking sheet. This ensures even cooking and allows the squash to caramelize nicely, enhancing its natural sweetness. Additionally, when toasting the orzo, keep a close eye on it and stir frequently to prevent burning, which can add an unpleasant bitter taste to the dish.

• butternut squash - Substitute with sweet potatoes: Sweet potatoes have a similar texture and sweetness, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for roasting and sautéing.

• orzo - Substitute with couscous: Couscous has a similar small, grain-like texture and cooks quickly, making it a good replacement.

• vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich, umami flavor that enhances the dish.

• onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor compared to onions, adding depth to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience, though it has a more concentrated flavor.

• fresh sage - Substitute with dried sage: Dried sage can be used in smaller quantities as it has a more intense flavor than fresh sage.

• nutritional yeast - Substitute with miso paste: Miso paste provides a similar umami flavor and can be used to add depth to the dish.

• Allow the butternut squash and sage orzo to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled orzo into airtight containers. For portion control, consider using smaller containers or even freezer bags.

• Label the containers with the date and contents. This will help you keep track of how long the dish has been stored.

• Store the containers in the refrigerator if you plan to consume the dish within 3-4 days. The flavors of the roasted butternut squash and fresh sage will meld beautifully over time.

• For longer storage, place the airtight containers in the freezer. The orzo can be frozen for up to 2 months without losing its texture and flavor.

• When ready to reheat, if refrigerated, simply transfer the desired portion to a microwave-safe dish and heat until warmed through. Stir occasionally to ensure even heating.

• If frozen, thaw the orzo in the refrigerator overnight. Once thawed, reheat in a microwave or on the stovetop over medium heat, adding a splash of vegetable broth or olive oil to restore its creamy consistency.

• To refresh the flavors, consider adding a sprinkle of nutritional yeast or a few fresh sage leaves before serving.

• Stovetop Method: Place the leftover butternut squash and sage orzo in a non-stick skillet. Add a splash of vegetable broth or water to prevent sticking. Heat over medium-low, stirring occasionally, until warmed through. This method helps maintain the texture and flavor of the dish.

• Microwave Method: Transfer the orzo to a microwave-safe dish. Add a tablespoon of vegetable broth or water to keep it moist. Cover with a microwave-safe lid or a damp paper towel. Heat on medium power in 1-minute intervals, stirring in between, until the dish is hot.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the leftover orzo in an even layer in an oven-safe dish. Cover with foil to retain moisture. Bake for about 15-20 minutes, or until heated through. This method is great for reheating larger portions.

• Steaming Method: Place the orzo in a heatproof bowl that fits into a steamer basket. Add a small amount of vegetable broth or water to the bowl. Steam over simmering water for about 5-7 minutes, stirring occasionally, until the orzo is hot. This method helps keep the dish moist and prevents it from drying out.

• Instant Pot Method: Use the sauté function on your Instant Pot. Add the leftover orzo and a splash of vegetable broth or water. Stir frequently until the dish is heated through. This method is quick and efficient for reheating.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the orzo in an air fryer-safe dish and cover with foil. Heat for about 5-10 minutes, checking and stirring halfway through. This method can give a slightly crispy texture to the orzo.

• Oven: Used to roast the butternut squash until tender.

• Baking sheet: To spread out the butternut squash cubes for roasting.

• Large pot: For cooking the orzo and combining all ingredients.

• Wooden spoon: To stir the ingredients while cooking.

• Knife: For peeling and cubing the butternut squash, and chopping the onion and sage.

• Cutting board: A surface to safely chop the vegetables and herbs.

• Measuring cups: To measure the orzo and vegetable broth accurately.

• Measuring spoons: For measuring the olive oil, nutritional yeast, and sage.

• Garlic press: To mince the garlic cloves efficiently.

• Mixing bowl: To toss the butternut squash with olive oil, salt, and pepper before roasting.

• Spatula: To transfer the roasted butternut squash from the baking sheet to the pot.

Pre-cut the squash: Buy pre-cut butternut squash to save time on peeling and cubing.

Use pre-minced garlic: Opt for pre-minced garlic to skip the chopping step.

Instant broth: Use vegetable broth from a carton or concentrate to avoid making it from scratch.

Batch cook: Roast extra butternut squash and store it for future recipes.

One-pot method: Cook the orzo directly in the vegetable broth to reduce dishwashing.

Pre-chopped onion: Purchase pre-chopped onion to cut down on prep time.