Butternut Squash Orzo With Fried Sage

Ingredients

• 5 Tbsp. unsalted butter
• ¼ cup (packed) sage leaves
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• 2 Tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 6 garlic cloves, finely chopped
• 1 15-oz. can butternut squash purée
• 2 Tbsp. double-concentrated tomato paste
• ½ tsp. crushed red pepper flakes
• 4 cups low-sodium vegetable broth
• 12 oz. orzo
• 3 oz. Parmesan, finely grated (about 1½ cups)

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