• Butternut Squash Orzo with Feta and Sage
  • Butternut Squash Orzo with Feta and Sage
  • Butternut Squash Orzo with Feta and Sage

Butternut Squash Orzo with Feta and Sage

Did you guy see that very large casserole dish of velvety roasted butternut squash, orzo, feta and sage up there. Did you see the SIZE of it? Yeah, I could and probably will eat that entire dish. No shame. It’s really that good. Like, GOOOOOOOOOOD.

It’s not often I find a recipe that has a short ingredient list like this that is full of rich, creamy flavor. So when I do… I eat. It. All.

There are so many things to love about this simple butternut squash recipe that I’m gonna go ahead and list them out.

  1. Roasted butternut squash is like eating a tiny bite of fall. It’s a bit sweet, creamy and earthy.
  2. It’s healthy! With a hearty dose of vitamin C, butternut squash is a perfectly delicious way to prep for cold season.
  3. Orzo has twice as much protein as rice, so it fills you up in a healthier way.
  4. It’s a perfect and super easy Thanksgiving side dish.
  5. Add some rotisserie chicken and it’s a complete meal in one dish.

I could go on about how much I love feta and how it perfectly compliments the sweetness of the butternut squash and how shallots are the beautiful marriage of onions and garlic but I’ll spare you the mushing.

Corningware White Casserole Dish with Lid - setI do want to give a little shout out to my favorite Corningware casserole dish. It’s the exact right size for this recipe. The set is a great price and both pieces work really well together. The large dish comes with a glass lid so it looks great on the Thanksgiving dinner table. The small version has a plastic lid so that’s great for fitting in the fridge and storing leftovers… if there are any. Both are oven and microwave safe. 😉


  • 1. Cut butternut squash in half and remove seeds. Place face down on baking sheet. Add about 1/4" of water to baking sheet. Bake at 400˚ for about 25-30 minutes or until squash is softened. Cool then peel away outer skin and slice into bite-sized chunks.
  • 2. While squash is baking, cook orzo according to the package but add chicken bullion to the water for additional flavor. When done, drain and set aside.
  • 3. In a pan, melt butter and add diced shallots. Cook over medium heat until shallots as transparent. Stir in sage.
  • 4. Return drained orzo to the pot it cooked in, add in butter and shallots then lightly toss in cubed butternut squash and feta cheese. Add salt and pepper to taste. Transfer to casserole dish and serve warm. Or refrigerate and reheat in oven prior to serving.