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PdfPreheat oven to 400°F. Peel, deseed, and cut butternut squash into bite-size pieces. Toss with oil and sage leaves. Cut up squash to oven-safe pan and roast 45 minutes.
20 minutes before squash is done, heat 1 tbsp oil in large pan and sauté shallots, garlic and sage (mixed) for 2-3 minutes.
Add vegetable stock at boil.
Add orzo and cook until done (7-8 minutes), add more stock if needed if too thick (risotto-like consistency).
Remove from heat, add parmesan, salt, and roasted butternut squash.