This cheesy brown butter orzo recipe with butternut squash and sage is so comforting and delicious! It’s the perfect fall dish for busy weeknight dinners.
What is One Pot Brown Butter Orzo with Butternut Squash
This cheesy One Pot Brown Butter Orzo with Butternut Squash is your go-to comfort dish!
It's brimming with the nutty allure of brown butter, the earthy sweetness of roasted butternut squash, and a fragrant hint of sage – all mingling effortlessly with creamy orzo pasta.
To hold it all together, an ample amount of parmesan cheese creates a creamy, dreamy mouthfeel.
It's like a cozy sweater for your taste buds, with every bite evoking autumnal nostalgia.
And best of all, since it's a one pot dish, whipping it up on a bustling weeknight is a breeze!
Ingredients and Substitutions
- Salted Butter - Unsalted butter is also fine - just add an extra pinch of salt to make up for it.
- Butternut Squash - Fresh butternut squash is the star of this recipe but it also works with sweet potato, carrots, and other root vegetables.
- Red Pepper Flakes - These are more for depth than heat but they add so much! If you don't like them, totes fine to leave them out!
- Sage Leaves - You could sub sage for whatever herb you have - just make sure that it goes well with butternut squash!
- Orzo - If you use another pasta shape, cook time and amount of liquid will change so keep that in mind.
- Garlic Powder - Fresh garlic also works but I recommend garlic powder for this recipe.
- Parmigiano - Any hard aged Italian cheese (like pecorino or asiago) will also work!
- Pecorino - Same for this cheese.
- White Balsamic Glaze - If you don't have white balsamic glaze, you can either make your own or swith it out for a little bit of hot honey or plain honey.
How to make it
Making this one pot brown butter orzo recipe is super easy!
Begin by adding 4 tablespoon of butter to a heavy bottomed skillet over medium heat. Stir often as the butter begins to bubble and brown.
Keep an eye on it so it doesn’t burn.
Once it smells rich and nutty and the color is golden, immediately add the butter nut squash, salt, red pepper flakes, and sage leaves, and stir.
Let the squash cook for 5 minutes or so until slightly tender.
Add the orzo, another hefty pinch of salt, garlic powder and pepper and stir.
Now it's time to add in the water and stir once more and bring it back to a simmer.
Cover the pot and cook for 10 minutes - stirring every few minutes or so to avoid the pasta sticking to the bottom of the pan.
Once the pasta is al dente, add in the parmigiano, pecorino, remaining 1 tablespoon of butter and white balsamic glaze.
Serve each bowl with a pinch of flaky salt on top and enjoy!
What goes with One Pot Brown Butter Orzo with Butternut Squash
This easy brown butter orzo recipe goes with so many things!
I recommend pairing it with this kale butternut squash salad, this easy sausage, kale and white bean soup, or these pizza sliders with pepperoni.
Frequently asked questions
What is special about brown butter?
Brown butter is like the golden elixir of the culinary world, adding a nutty, caramelized depth that can elevate any dish from ordinary to "OMG, what's that magical flavor?" It's the secret sauce that you didn't know you needed, but won't be able to live without.
What makes brown butter better?
Brown butter brings a deep, nutty richness that elevates any dish, like the golden, crispy layer of the perfect grilled cheese sandwich
How do you cut butternut squash into cubes?
Slice off the top and bottom of your butternut squash, trim or peel the skin, and then dice it up into fabulous little cubes. Voilà, you're one step closer to some butternut brilliance!
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Recipe
One Pot Brown Butter Orzo with Butternut Squash
Equipment
Ingredients
- 5 tablespoon Salted Butter divided
- 4 cups Butternut Squash cut into ½ inch cubes
- 1 teaspoon Red Pepper Flakes
- 6 large Sage Leaves thinly sliced
- 1 lb Orzo uncooked
- 1 teaspoon Garlic Powder
- a few cranks Fresh Cracked Pepper
- 4.5 cups Water
- ⅔ cup Parmigiano
- ⅔ cup Pecorino
- 3 tablespoon White Balsamic Glaze
- a few pinches Flaky Salt to finish
Instructions
- Add 4 tablespoon of butter to a heavy bottomed skillet over medium heat. Stir often as the butter begins to bubble and brown. Keep an eye on it so it doesn’t burn.
- Once it smells rich and nutty and the color is golden, immediately add the butter nut squash, salt, red pepper flakes, and sage leaves, and stir,
- Let the squash cook for 5 minutes or so until slightly tender then add the orzo, another hefty pinch of salt, garlic powder and pepper and stir.
- Add in the water and stir once more and bring it back to a simmer.
- Cover the pot and cook for 10 minutes - stirring every few minutes or so to avoid the pasta sticking to the bottom of the pan.
- Once the pasta is al dente, add in the parmigiano, pecorino, remaining 1 tablespoon of butter and white balsamic glaze.
- Serve each bowl with a pinch of flaky salt on top and enjoy!
