First, you’ll melt some butter with fresh sage leaves and smashed garlic cloves. It smells insane and gives the butternut squash a delicious flavor. Then, right as your squash is starting to brown, you’ll start the orzo. The orzo takes 10-15 minutes and is just, wow. Really, really, good.

My husband, who does not like vegetables – I can’t even explain to you how he tries to avoid them – said he loved this dish. He even remarked that the squash was perfect to go with the orzo. I was floored, I tell ya!

The orzo is simple. You chop up an onion, shallot and some garlic. They get sauteed in butter and olive oil. Then you sautee the orzo for 2 minutes, which brings out a nutty flavor (another really nice compliment to the squash). Then, you add white wine (which makes it feel very fancy and a bit like risotto), broth and heavy cream. You pop a lid on and let that simmer for 5 minutes or until the orzo is just cooked. Then, stir in spinach and cheddar cheese and that’s it!

You don’t need anything fancy for this one – I love the Staub everything pan, it has the perfect height walls and a lid for the orzo. But anything that has good walls to sautee in will work!

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Sage Butter Roasted Butternut Squash with Creamy Cheddar Orzo

Fall says "I'm here" with this cozy and comforting vegetarian dish, easy enough for an elegant weeknight dinner.

Course Dinner

Prep Time 10 minutes

Cook Time 35 minutes

Servings 6 people

Ingredients

• 1 large butternut squash
• 6 tbsp salted butter
• 6 fresh sage leaves
• 2 garlic cloves, smashed
• 3 tbsp butter
• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 shallot, diced
• 6 cloves garlic, minced
• 6 stems of fresh thyme
• 2 c orzo
• 1 c white wine
• 1 c vegetable broth
• 2 c heavy cream
• 1-2 c fresh spinach
• 1 1/2 c shredded cheddar cheese
• salt and pepper, to taste

Instructions

• Preheat oven to 450. Line baking sheet(s) with foil and spray lightly with cooking spray. Use two pans to spread out squash and ensure they roast instead of steam.
• Using a vegetable peeler, peel butternut squash until you see bright orange (you don't want the white to show, it makes the edges tougher). Chop squash into bite size pieces and place in a mixing bowl.
• Over medium heat, melt 6 tbsp of butter. Once melted, add the sage and garlic. Keep everything moving to not burn the garlic.
• Remove from the heat. Discard garlic; set aside sage for garnish.
• Pour butter over butternut squash and toss with salt & pepper, to taste, until well combined.
• Place in the oven and roast for 25-30 minutes, or until desired crispness.
• When your squash is just starting to brown, heat up 3tbsp of butter in sautee pan that has a lid.
• Once butter is melted, add olive oil.
• Add chopped onion and shallot with fresh thyme, sauteeing until soft.
• Add garlic and sautee until fragrant, about 2 minutes.
• Add orzo, sauteeing for 2 minutes, to bring out the nutty flavor.
• Add white wine, broth, heavy cream; stir to combine. Bring to a boil. Place lid on, let simmer for 5 minutes, or until orzo is cooked through.
• Add spinach and cheddar and stir until spinach is wilted and cheddar is melted. Taste for salt and pepper, add as necessary.
• To serve, place orzo in a dish and top with butternut squash. Garnish with reserved sage leaves.
• To reheat orzo, use 1/2 c of broth, adding more as necessary.

This recipe is so straightforward with minimal ingredients – the best kind, right? You start by searing the brats. Then, you’ll add the onions with butter and get them to that just barely caramelized state. Add some apple slices and sautee until they’re soft, then pop the brats back in with a cider and beer and let it all simmer together until the brats are cooked through.

That combination of the onions and apples really helps to ring in the fall season! And it’s such an easy recipe it’s perfect for a quick weeknight meal.

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Apple Cider and Beer Braised Bratwurst with Onions, Apples & Mustard

A great weeknight recipe that's quick, easy and has delicious flavors of fall.

Course Dinner

Keyword braise

Prep Time 5 minutes

Cook Time 35 minutes

Servings 5 bratwurst + onions

Ingredients

• 1 tbsp butter
• 1 package of bratwurst, ~5 links I used a cheddar flavor that was delicious with the apple
• 6 small onions, thinly sliced
• 2 tbsp butter, plus more for sauteeing if needed
• 2 gala apples, thinly sliced
• 2 tbsp dijon mustard
• 1 1/2 c apple cider
• 1/2 c beer

Instructions

• Heat 1 tbsp of butter over medium heat in pan with sides high enough to hold onions and braising liquid.
• Sear brats on each side, about 3 minutes, or until a nice browned mark appears.
• Remove brats from the pan; melt 2 tbsp of butter over medium heat.
• Add sliced onions and sautee until just beginning to caramelized (very soft, and they start to smell sweet). Add butter as needed to keep onions moist enough to be caramelized and not brown too much.
• Add sliced apples and satuee until just softened.
• Add cider and beer, scraping up any brown bits on the bottom of the pan. Bring to a boil.
• Add 2 tbsp of dijon mustard and stir to combine.
• Add brats back to the mixture, lower to a simmer and put cover on pan. Allow to cook for about 20 minutes or until brats reach internal temp of 160 (refer to brat package for exact internal temperature required).

It’s such an easy recipe once you’ve roasted up your butternut squash. It’s also one of those non-recipe-recipes that I am so fond of, that is completely customizeable to your tastes! I love the squash with the gorgonzola and pecans, and the cranberries add a little sweetness, and the onions add a little bite. Yes, please!

Let me know how you make your own version of this salad!

Fall Harvest Salad with Roasted Butternut Squash

Yields: 4-6 servings, depending on serving size | Time: 35 minutes

Ingredients:

1 small butternut squash, cubed

1.5 teaspoon olive oil

1/4 teaspoon each: salt, pepper, allspice (optional)

1/4 cup pecans

1/8 cup dried cranberries

1/4 cup gorgonzola (obsessed with the one I found at Trader Joe’s – it’s beautiful and very tasty!)

1/2 small red onion, sliced thinly

1 pound, mixed greens

Dressing:

1 tbsp each: olive oil, balsamic vinegar, mustard

salt, pepper to taste

Directions:

Preheat the oven to 400°. Prepare a pan with foil & cooking spray or a silpat (my preference). Peel and cube your butternut squash and place in a bowl. Drizzle olive oil over squash and sprinkle spices. Toss gently to evenly coat the cubed squash. Place on the baking sheet.

Once your oven is preheated, place the sheet in the oven and roast the butternut squash for 20-30 minutes. Shake the pan at 10 minutes and at 20 minutes, check for doneness.

While your squash is roasting, combine pecans, cranberries, gorgonzola, red onion and mixed greens in a salad bowl.

Combine dressing ingredients in a small bowl and whisk; alternatively, combine dressing ingredients in a small jar, close with a lid and shake until well combined.

Remove squash from the oven and let cool about 5 minutes. Dress your salad with the dressing and gently combine; add the squash gently.