Brown Butter Butternut Squash Orzo

Name: Brown Butter Butternut Squash Orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 stick unsalted butter; 2 shallots; 24 ounces frozen butternut squash; 1 tsp salt; 1/2 tsp black pepper; 1 tsp red pepper flakes; 1/4 tsp nutmeg; 10 sage leaves, chopped; 4 cups veggie or chicken broth; 1/4 cup Parmesan; 1/2 lemon

5 steps

Prep:10minCook:30min

A one pot meal that’s somewhat like a risotto, but easier and with pasta. You can use a fresh butternut squash or frozen cubes.

Updated at: Thu, 17 Aug 2023 03:50:50 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories230.8 kcal (12%)

Total Fat16.5 g (24%)

Carbs20.2 g (8%)

Sugars4.8 g (5%)

Protein4.1 g (8%)

Sodium905.5 mg (45%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 stickunsalted butter

2shallots

24 ouncesfrozen butternut squash

1 tspsalt

½ tspblack pepper

1 tspred pepper flakes

¼ tspnutmeg

10sage leaves

chopped

4 cupsveggie broth

or chicken

¼ cupparmesan

0.5lemon

Instructions

Step 1

Thinly slice the shallots. If using fresh squash, peel and cut into 1 inch cubes.

Step 2

Melt butter over medium heat. Cook until it foams up and brown bits appear on bottom of pan, about 6 mins. Then add shallots and stir.

Step 3

After 2 minutes add squash, salt, pepper, red pepper flakes, nutmeg, and sage. Let cook for 15 minutes, or until squash is tender.

Step 4

Use a fork or immersion blender to mash about half the squash (you want to leave some chunky). Add broth and orzo. Lower heat to medium low and let simmer for 15-20 mins, until orzo is cooked. Stir occasionally so it doesn’t burn. If it starts to dry out but pasta is cooked add more broth. Taste and add salt as necessary.

Step 5

Remove from heat and add cheese. Mix in. Squeeze lemon on top and serve.