Creamy Butternut Squash Orzo with Gruyère and Sage Pistachio

Updated at: Wed, 16 Aug 2023 18:50:40 GMT

Step 1

Preheat oven to 400°F and line a sheet pan with parchment paper.

Step 2

Rub squash all over with olive oil and season with salt. Place on prepared sheet pan, cut sides down, and roast until easily pierced with a fork, 25-30 minutes. Let sit until cool enough to handle.

Step 3

Meanwhile, bring a large pot of heavily salted water to a boil. Cook orzo until al dente, reserving 1 cup pasta water. Drain and set aside (drizzle with a little olive oil to avoid clumping).

Step 4

Scoop out the squash flesh and add to a blender or food processor (snack on the squash skin!!). Add cream, chili flakes, lemon zest, and lemon juice. Blend until creamy (you may need to add a few extra tablespoons of water to help it blend). Season to taste with salt and pepper.

Step 5

In a small skillet, melt butter over medium heat. Continue swirling the butter around as it foams and darkens in color, 3-4 minutes. When the butter is lightly golden brown, add sage and pistachios and swirl around. When the butter is golden brown, turn off the heat, season with salt and pepper, and keep warm on the stove.

Step 6

In the same pot that you cooked the pasta (no need to wipe it out) over medium low heat, add the pasta, squash mixture, and grated cheese. Add a few splashes of reserved pasta water (you won’t need it all) to create a glossy, creamy sauce. Season to taste with salt and pepper. Transfer orzo to bowls and top with sage pistachio brown butter. Serve immediately.

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