Orzo with Butternut Squash, Sage, and Bacon


Nothing says fall like a bowl full of butternut squash and sage. Adding bacon in doesn't hurt, either.

Orzo with Butternut Squash, Sage, and Bacon
Photo: Kritsada Panichgul
Total Time:
35 mins


  • 4 ½ cup chicken broth

  • 8 ounce dried orzo pasta (rosamarina)

  • 6 slices bacon, chopped

  • 1 ½ cup chopped onions (3 medium)

  • 1 tablespoon snipped fresh sage

  • 3 cloves garlic, minced

  • 4 cup peeled and chopped butternut squash


  1. In a large saucepan bring 4 cups of the broth to boiling. Stir in orzo. Cook about 8 minutes or until tender; drain. Return orzo to hot pan; cover and keep warm.

  2. Meanwhile, in a 4-quart Dutch oven cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven.

  3. Add onions to the reserved drippings; cook about 4 minutes or until tender. Add sage and garlic; cook and stir for 1 minute. Add squash and remaining 1/2 cup broth. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until squash is tender. Cook, uncovered, until most of the liquid is evaporated, stirring occasionally. Stir in cooked orzo and bacon.

Nutrition Facts (per serving)

220 Calories
7g Fat
33g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 220
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 11mg 4%
Sodium 690mg 30%
Total Carbohydrate 33g 12%
Total Sugars 4g
Protein 8g
Vitamin C 17.7mg 89%
Calcium 50.5mg 4%
Iron 1.6mg 9%
Potassium 394mg 8%
Folate, total 92.7mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles