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Butternut Squash Orzo With Fried Sage
Canned butternut squash purée (find it by the canned pumpkin!) makes this cozy, cold-weather recipe come together in a snap.
👥 4 Servings⏱️ Prep & Cook: 45 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Heat 5 Tbsp. unsalted butter in a medium saucepan over medium, stirring often, until it foams, then just starts to brown, about ⏱️ 5 minutes. Add ¼ cup (packed) sage leaves and cook, stirring constantly, until crisp, about ⏱️ 1 minute. Pour butter through a fine-mesh sieve set over a small bowl. Season sage in sieve with kosher salt. Set brown butter and sage aside separately.
. unsalted butter5 Tbsp
2
Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook 1 medium onion, finely chopped, stirring occasionally, until softened and golden brown around the edges, 6–⏱️ 8 minutes. Add 6 garlic cloves, finely chopped, and cook, stirring, until fragrant, about ⏱️ 1 minute.
. extra-virgin olive oil2 Tbspmedium onion, finely chopped1
3
Add one 15-oz. can butternut squash purée, 2 Tbsp. double-concentrated tomato paste, ½ tsp. crushed red pepper flakes, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until mixture is thickened and slightly darkened in color, about ⏱️ 5 minutes.
15-oz. can butternut squash purée1. double-concentrated tomato paste2 Tbsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
4
Pour 4 cups low-sodium vegetable broth and 1½ cups water into pot. Increase heat to high; bring to a boil. Add 12 oz. orzo; reduce heat and simmer, stirring often and scraping up any pasta stuck to bottom of pot, until tender and sauce is thickened, 10–⏱️ 12 minutes (it will thicken more as it cools). Remove from heat and add 3 oz. Parmesan, finely grated (about 1½ cups), and reserved brown butter; stir vigorously to combine. Taste orzo; season with more salt if needed.
low-sodium vegetable broth4 cups. orzo12 oz. Parmesan, finely grated (about 1½ cups)3 oz
5
Ladle orzo into shallow bowls and top with reserved fried sage.
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