This Butternut Squash Orzo with Whipped Feta is perfect for an easy weeknight meal! With deliciously creamy whipped feta, roasted butternut squash, and savory orzo, this hearty meal is perfect for fall and the holidays.
And one of my favorite parts about this dish - the crispy sage! It's a delicious savory element that brings together the whole dish. Your friends and family will love this one. Trust me!
It's officially Autumn, and I've been loving fall produce this year. Butternut squash has constantly been on sale at Aldi, and I'm not complaining at all. You can make so many dishes with butternut squash like pasta and more popular, soup.
The beauty about this vegetable is that it goes with almost everything. With a sweet and savory profile, butternut squash is a great addition to any dish.
With that in mind, I wanted a fun recipe that incorporated whipped feta. I've had some whipped goat cheese and whipped feta recipes on my blog for a while now, and I absolutely love them. They are so good, and there's something so delicious and savory about whipped feta that makes any dish exciting.
So why not add delicious roasted butternut squash, some orzo (one of my favorite pastas), and make it a dish?
The result is so delicious that you'll be making this on repeat this fall. This dish would also be a great side dish for Thanksgiving!
Butternut Squash Orzo with Whipped Feta Ingredients
Here are the ingredients that you'll need for this recipe:
- Feta Cheese - You may use a block or crumbles
- Lemon Juice - Fresh or bottled
- Extra Virgin Olive Oil
- Black Pepper
- Red Pepper Flakes
- Butternut Squash, peeled and diced
- Olive Oil
- Orzo - Any variety is fine. You may also use whole wheat if you prefer.
- Butter - Unsalted
- Sage Leaves - you can buy them at the grocery store, or grow them in your garden! My sage lasts year round.
- Onion Powder
First, preheat the oven to 400 degrees F.
Combine the butternut squash chunks, olive oil, salt, and pepper on a lined baking sheet. Mix everything together and roast for 30 minutes, or until the squash is fork tender.
Tip: I like to keep mine in for a few extra minutes to caramelize the bottom of the squash for a nice texture.
While the squash is roasting, combine the feta, lemon juice, extra virgin olive oil, salt, black pepper, and red pepper flakes in a high speed blender or food processor and pulse until combined and creamy.
After you've made the whipped feta, cook orzo in a large pot of salted boiling water. Drain and set aside.
In the same pot you used to cook the orzo, melt butter and add sage leaves over medium heat. Fry for two minutes a side, or until crispy. Remove sage from the pot and let it rest on a paper towel until it's time to serve.
Add the garlic, oregano, and onion powder to the pot. Cook until garlic is fragrant, then add the orzo back to the pot. Once the squash is roasted, add the squash to the pot and mix everything together.
Serve the dish by lining a spoonful of the whipped feta on a plate and a scoop of the butternut squash next to it, as pictured in the photos. Top with crispy sage and serve!
Kitchen Equipment for this Recipe
Here is some kitchen equipment that you'll need for this recipe. You can find all of the below products on Amazon.
Shallow Bowls - These bowls are the perfect bowl to serve this dish in for a beautiful presentation! I love that they're matte black. So perfect for fall!
Sheet Pan - Every home cook needs a good sheet pan. If you're due for an upgrade, check out these ones - they are great quality and will last.
Large Pot - A large pot is essential in every kitchen to make soups, boil pasta, and so many other things! I have this one and absolutely love it.
Here are a few different ways you can change up this recipe:
Different Pasta: If you can't find orzo, you can use any short pasta shape for this recipe. Whole wheat pasta would also be delicious in this recipe if you prefer it.
Swap the Squash: Try making this recipe with different fall vegetables like acorn squash, roasted kale, or carrots. This dish is a great way to highlight fall produce!
No Feta: If you don't like feta, try using goat cheese. It's a really great alternative to this recipe and will work very well in this pasta dish.
Frequently Asked Questions
There are many foods that go well with roasted butternut squash. Pasta, chicken, and pork are often paired with butternut squash and pair very nicely.
Butternut squash tastes sweet, nutty, with savory notes.
Orzo is a rice-shaped pasta. It is made with white flour just like pasta is; however, it is in the same shape as rice. It is commonly mistaken for rice for this reason.
More Fall Pasta Recipes
Pumpkin Cacio e Pepe - If you've never had cacio e pepe before, it literally translates to cheese and pepper. It's one of my favorite pasta dishes, and this recipe incorporates pumpkin for a delicious fall twist.
Sausage and Mushroom Rigatoni with Crispy Sage - I love this pasta recipe for fall! With savory sausage, mushrooms, and rigatoni, this pasta recipe is packed with delicious Italian flavors. I love this one for entertaining, it's a crowd favorite!
Pumpkin Pasta Carbonara - This is another spin on an Italian classic - Pasta Carbonara! This dish also uses pumpkin for a delicious fall spin. It's really delicious for one of the first chilly nights of the season.
Butternut Squash Orzo with Whipped Feta
For the whipped feta:
- 8 oz feta cheese
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
For the butternut squash and orzo:
- 1 medium butternut squash peeled and diced
- 1 tablespoon olive oil
- Pinch of salt and pepper
- ½ lb orzo
- 3 tbsp unsalted butter
- 10 sage leaves
- 4 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon onion powder
- Preheat oven to 400 degrees F.
- Combine butternut squash chunks, olive oil, salt, and pepper on a lined baking pan. Mix well. Roast for 30 minutes, until the squash is fork tender.
- Combine feta, lemon juice, extra virgin olive oil, salt, black pepper, and red pepper flakes in a blender or food processor and pulse until combined.
- Cook orzo in a large pot of salted boiling water. Drain and set aside.
- In the same pot you used for the orzo, melt butter and add sage leaves over medium heat. Fry for two minutes a side until crispy. Remove sage from pot and let rest on a paper towel.
- Add garlic, oregano, and onion powder to the pot. Cook until garlic is fragrant, then add orzo back to the pot. Mix well. When squash is roasted, add to the pot and mix well.
- Serve by lining a spoonful of whipped feta on a plate and a scoop of the butternut squash orzo next to it. Top with crispy sage.