Here’s a cozy, flavorful Butternut Squash Orzo—creamy without being heavy, with sweet roasted squash and savory herbs. It works as a vegetarian main or a perfect fall/winter side.
🍂 Butternut Squash Orzo
Ingredients (4 servings)
- 1½ cups butternut squash, peeled & diced (½-inch)
- 1 cup orzo pasta
- 2 tbsp olive oil
- Salt & black pepper
- ½ tsp smoked paprika or cinnamon (optional)
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 cups vegetable or chicken broth
- ½ cup heavy cream or half-and-half (optional)
- ¼–½ cup grated Parmesan
- 1 tsp fresh thyme or sage, chopped
- Optional add-ins: spinach, kale, crispy bacon, or toasted walnuts
Instructions
- Roast the Squash
- Preheat oven to 425°F (220°C).
- Toss squash with 1 tbsp olive oil, salt, pepper, and paprika/cinnamon.
- Roast 20–25 minutes, until tender and caramelized.
- Cook Orzo
- In a large skillet or saucepan, heat remaining olive oil and butter over medium heat.
- Add garlic; cook 30 seconds.
- Stir in dry orzo and toast 1–2 minutes.
- Simmer
- Pour in broth.
- Bring to a gentle simmer and cook 8–10 minutes, stirring, until orzo is tender and creamy.
- Combine
- Stir in roasted squash, cream (if using), Parmesan, and thyme or sage.
- Cook 1–2 minutes until warmed through.
- Season to taste.
- Serve
- Finish with extra Parmesan, cracked pepper, or a drizzle of olive oil.
Variations
- Vegan: Skip butter/cream, use olive oil + nutritional yeast
- Protein boost: Add grilled chicken, sausage, or chickpeas
- Lemon: Add lemon zest and juice to brighten
- Spicy: Add red pepper flakes
- One-pan version: Roast squash, then cook orzo in the same pan after removing it
Serving Ideas
- With roasted chicken or pork
- Alongside salmon
- As a holiday side dish
If you want, I can turn this into a one-pot creamy orzo (no roasting step) or a Mediterranean version with feta and herbs.
