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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.
Prep Time 10 mins
Cook Time 35 mins
Course Dinner
Servings 6 people


  • 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


  • 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.