JUMP TO RECIPE

Recipe

Serves

4 1×

Serves 4Prep 10 minCook 35 minTotal 45 min

Ingredients

  • 500 g squash or pumpkin, peeled and cut into 2 cm cubes
  • 2 tbsp olive oil, divided
  • 1 onion, finely diced
  • 300 g orzo
  • 900 ml hot vegetable stock
  • 12 fresh sage leaves, half chopped, half whole
  • 40 g parmesan or vegetarian hard cheese, grated
  • 30 g butter
  • Salt and black pepper
  • Squeeze of lemon

Method

  1. Toss the squash with 1 tbsp oil, salt and pepper and roast at 200C conventional or 180C fan for 20 minutes until caramelised.
  2. Heat the remaining oil in a wide, deep pan over medium heat. Cook the onion for 6 minutes until soft.
  3. Stir in the orzo and chopped sage for 1 minute.
  4. Pour in the hot stock. Simmer for 12 to 15 minutes, stirring often, until the orzo is tender and the sauce is creamy.
  5. Fold in the roasted squash, breaking some pieces into the sauce.
  6. Off the heat, beat in the butter and parmesan. Season and add a squeeze of lemon.
  7. Fry the whole sage leaves in a little oil until crisp, 30 seconds, and scatter over each bowl.

One-Pot Orzo with Roasted Squash and Sage

Creamy orzo with roasted squash, crisp sage and grated cheese in a cream ceramic bowl

One-pot orzo with roasted squash and sage behaves like risotto without the stirring.

The orzo simmers directly in stock with roasted squash until creamy, while fried sage leaves and parmesan finish the pan.

One pot, 35 minutes, no draining.

Recipe

JUMP TO RECIPE

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Tips

  • Stir the orzo often; it releases starch that makes the sauce, but it catches easily.
  • Keep the stock hot and add a splash more if the pan dries before the orzo is tender.
  • The orzo swells further as it stands, so serve a little looser than you want.

Variations

  • Add crumbled Italian-style sausage or crispy bacon at the onion stage.
  • Stir through spinach or kale at the end.
  • Swap parmesan for crumbled goat cheese.

FAQ

Q: Can I make it vegan?
A: Use olive oil instead of butter and leave out or replace the cheese.

Q: Can I reheat it?
A: Yes, with a splash of water in a pan or the microwave.

Q: Can I use another pasta?
A: Small shapes like ditalini or risoni work; adjust cooking time to the packet.

Q: Is it freezer-friendly?
A: The texture turns starchy after freezing; keep it in the fridge up to 2 days instead.