Butternut Squash Orzo with Feta and Sage

Butternut Squash Orzo with Feta and Sage

This butternut squash orzo is seasoned with sage and brown butter. Creamy feta cheese adds a delicious tang. A unique side dish for your Thanksgiving dinner menu or add chicken to make it a complete meal any day. This dish is similar to a risotto but made with pasta in place of rice. Super easy to make! Just 6 ingredients!

Course Dinner, Sides

Cuisine American

Recipe Type Casseroles, Fall, Memorial Day, Pasta, Rainy Day, Served Hot, Thanksgiving, Vegetarian

Skill Level Easy

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 285kcal

Author Angela G.

Equipment

casserole dish

Ingredients

1 butternut squash or bag of cubed butternut squash
16 oz orzo
4 chicken or vegetable bullion cubes
¼ cup butter
1 large shallot diced
1 teaspoon sage
1 cup crumbled feta cheese
Salt and pepper to taste

Instructions

Cut butternut squash in half and remove seeds. Place face down on baking sheet. Add about ¼" of water to baking sheet. Bake at 400˚ for about 25-30 minutes or until squash is very soft. Cool then peel away outer skin and slice into bite-sized chunks.
Cook and drain orzo. While squash is baking, prepare orzo according to the package but add chicken bullion to the water for additional flavor. When done, drain and set aside.
Saute shallot. In a pan, melt butter and add diced shallots. Cook over medium heat until shallots as transparent. Stir in sage.
Combine ingredients. Return drained orzo to the pot it cooked in, add in butter and shallots then lightly toss in cubed butternut squash and feta cheese.
Season with salt and pepper to taste. Serve warm.

Video

Notes

To make an advance: refrigerate after combining then reheat in oven prior to serving.

Nutrition