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Add 4 tbsp of butter to a heavy bottomed skillet over medium heat. Stir often as the butter begins to bubble and brown. Keep an eye on it so it doesn’t burn.
Once it smells rich and nutty and the color is golden, immediately add the butter nut squash, salt, red pepper flakes, and sage leaves, and stir,
Let the squash cook for 5 minutes or so until slightly tender then add the orzo, another hefty pinch of salt, garlic powder and pepper and stir.
Add in the water and stir once more and bring it back to a simmer.
Cover the pot and cook for 10 minutes - stirring every few minutes or so to avoid the pasta sticking to the bottom of the pan.
Once the pasta is al dente, add in the parmigiano, pecorino, remaining 1 tbsp of butter and white balsamic glaze.
Serve each bowl with a pinch of flaky salt on top and enjoy!