Description
This One Pot Brown Butter Orzo with Butternut Squash is a comforting and flavorful dish that combines nutty browned butter, tender butternut squash, and al dente orzo pasta. Enhanced with fragrant sage, a hint of heat from red pepper flakes, and finished with a blend of Parmigiano and Pecorino cheeses plus a touch of white balsamic glaze, this meal offers a delightful balance of savory and sweet notes. Perfect for a cozy weeknight dinner, it all comes together in a single skillet, making for easy preparation and cleanup.
Ingredients
Scale
Butter and Seasonings
- 5 tablespoons Salted Butter, divided
- 1 teaspoon Red Pepper Flakes
- 1 teaspoon Garlic Powder
- A few cranks Fresh Cracked Pepper
- A few pinches Flaky Salt, to finish
Vegetables
- 4 cups Butternut Squash, cut into ½ inch cubes
- 6 large Sage Leaves, thinly sliced
Grains and Liquids
- 1 lb Orzo, uncooked
- 4.5 cups Water
Cheeses and Glaze
- ⅔ cup Parmigiano, grated
- ⅔ cup Pecorino, grated
- 3 tablespoons White Balsamic Glaze
Instructions
- Brown the Butter: Add 4 tablespoons of salted butter to a heavy-bottomed skillet over medium heat. Stir frequently as the butter melts, bubbles, and begins to turn golden brown. Watch carefully to prevent burning and continue stirring until it smells rich and nutty.
- Cook the Butternut Squash: Immediately add the cubed butternut squash, 1 teaspoon salt, red pepper flakes, and thinly sliced sage leaves to the browned butter. Stir to coat. Let the squash cook for about 5 minutes, stirring occasionally, until it becomes slightly tender.
- Add Orzo and Seasoning: Stir in the uncooked orzo pasta, garlic powder, another hefty pinch of salt, and fresh cracked pepper. Mix everything together well to combine the flavors.
- Add Water and Simmer: Pour in 4.5 cups of water and give it a good stir. Bring the mixture to a simmer over medium heat.
- Cover and Cook: Cover the skillet and let the orzo cook for 10 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom. Continue cooking until the orzo is al dente and the liquid is mostly absorbed.
- Finish with Cheese and Butter: Once the pasta is ready, stir in the grated Parmigiano, Pecorino, the remaining 1 tablespoon of butter, and the white balsamic glaze. Mix until everything is well combined and creamy.
- Serve: Spoon the orzo into bowls and finish each serving with a pinch of flaky salt on top. Enjoy this warm, flavorful dish immediately.
Notes
- Keep a close eye on the butter while browning to avoid burning, which can make the dish bitter.
- If you prefer a less spicy dish, reduce the amount of red pepper flakes or omit them entirely.
- For extra creaminess, toss in a splash of heavy cream or milk when adding the cheeses.
- The white balsamic glaze adds a subtle sweetness and acidity, but you can substitute with a drizzle of honey or maple syrup if unavailable.
- Use freshly grated cheeses for the best flavor and meltability.
- This dish can be stored in the fridge for up to 3 days and reheated gently on the stovetop with a splash of water to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: One Pot, Brown Butter, Orzo, Butternut Squash, Sage, Italian, Easy Dinner, Pasta, Autumn Recipe
