Butternut Squash Orzo

I love making Creamy Orzo, it's a simple and delicious dish. I decided to make a fall version and came up with this comforting Butternut Squash Orzo.

This dish combines tender orzo pasta with roasted butternut squash. The squash adds a natural sweetness and creamy texture, while the orzo provides a hearty base. The dish is seasoned with shallot, garlic, onion, and fresh herbs. I also stir in kale and plenty of Parmesan cheese for richness. For extra flavor, top the orzo with garlic rosemary pecans that add a nice savory crunch!

This butternut squash orzo can be served as a side dish or as a main course, and is a great dish for fall and winter when squash is in season. I love making it for Thanksgiving because it is cozy, comforting, and pretty to serve!

Ingredient Notes

• Butternut Squash: You will need 1 small butternut squash. Before using, peel, remove the seeds, and cut into 1/2-inch cubes. You should have about 4 cups. Roast in the oven to bring out the best flavor.
• Vegetable Broth: I use vegetable broth to keep the recipe vegetarian, but you can use chicken broth.
• Kale: Stir in chopped kale at the end. If you don't want to use kale, spinach will work!
• Parmesan Cheese: Make sure you use freshly grated Parmesan cheese.
• Pecan Topping: I like to toast pecans with butter, garlic, and rosemary. Give them a rough chop and sprinkle them on top of the orzo for extra flavor and a nice crunch! Optional, but SO good!

How to Make Butternut Squash Orzo

• Preheat oven to 400 degrees F. Place the squash on a large baking sheet and drizzle with the olive oil. Toss until well coated. Season with salt and pepper. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a spatula.
• While the squash is roasting, make the toasted rosemary garlic pecans. In a small skillet, melt the butter over medium heat. Add the pecans, garlic, and rosemary, Cook until the pecans are toasted, about 3 to 5 minutes, stirring often. Transfer to a cutting board. Sprinkle with salt. Roughly chop and set aside.

• Melt the butter in a large pot over medium-high heat. Add the shallot and sauté for 3 to 5 minutes or until softened.

• Stir in the garlic, rosemary, thyme, and uncooked orzo and reduce the heat to medium low. Cook for 2 to 3 minutes, stirring frequently until some pieces are slightly toasted and brown.

• Pour in 3 cups of broth and bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes, stirring often to make sure the orzo doesn't stick to the bottom of the pan. The orzo is done when it is al dente and most of the broth has been absorbed. If you need to add an extra ½ of broth, you can.

• Stir in the roasted butternut squash, kale, heavy cream, and parmesan cheese. Stir until the kale is wilted and the orzo is creamy. Season with salt and pepper, to taste.
• Garnish with the toasted pecans, crushed red pepper flakes, and extra Parmesan cheese, if desired. Serve warm.

Serving Suggestions

• Easy Skillet Chicken Thighs
• Lemon Butter Chicken
• Chicken Milanese
• Pork Tenderloin
• Simple Kale Salad
• Easy Spinach Salad
• Garlic Bread or Dinner Rolls

How to Store

• Use an Airtight Container: Let the orzo cool completely. Transfer to an airtight container. Store the pecans in a separate container and keep on the counter.
• Refrigerate: Store the orzo in the refrigerator for up to 5 days.
• Reheat Gently: When ready to eat, reheat it gently on the stove or in the microwave. You may need to add a splash of broth to restore creaminess as it reheats.

More Butternut Squash Recipes

• Butternut Squash Baked Ziti
• Easy Butternut Squash Soup
• Butternut Squash Mac and Cheese
• Butternut Squash Enchiladas
• Roasted Butternut Squash Orzo Salad

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Pasta

Butternut Squash Orzo

Creamy orzo with roasted butternut squash, kale, parmesan cheese, and garlic rosemary pecans. This cozy and comforting orzo can be served as a side dish or main dish and is perfect for Thanksgiving!

5 from 1 vote

PrintSave RecipeReview

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Cuisine American

Servings 6

Cook ModePrevent your screen from going dark

Ingredients

  

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For the orzo:

• 1 small butternut squash, peeled, seeds removed, & cut into ½-inch cubes (about 4 cups)
• 1 tablespoons olive oil
• 2 tablespoons salted butter
• 1 large shallot, minced
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1/2 teaspoon fresh rosemary
• 1 1/2 cups uncooked orzo pasta
• 3 to 3 1/2 cups vegetable broth
• 2 cups chopped fresh kale
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Kosher salt and black pepper, to taste
• Garnish: crushed red pepper flakes, freshly grated Parmesan cheese

For the pecans:

• 2 tablespoons butter
• 1 cup pecans
• 2 cloves garlic, minced
• 1 teaspoon rosemary
• Pinch of kosher salt

Instructions

 

• Preheat oven to 400 degrees F. Place the squash on a large baking sheet and drizzle with the olive oil. Toss until well coated. Season with salt and pepper. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a spatula.
• While the squash is roasting, make the toasted rosemary garlic pecans. In a small skillet, melt the butter over medium heat. Add the pecans, garlic, and rosemary, Cook until the pecans are toasted, about 3 to 5 minutes, stirring often. Transfer to a cutting board. Sprinkle with salt. Roughly chop and set aside.
• Melt the butter in a large pot over medium-high heat. Add the shallot and sauté for 3 to 5 minutes or until softened.
• Stir in the garlic, rosemary, thyme, and uncooked orzo and reduce the heat to medium low. Cook for 2 to 3 minutes, stirring frequently until some pieces are slightly toasted and brown.
• Pour in 3 cups of broth and bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes, stirring often to make sure the orzo doesn't stick to the bottom of the pan. The orzo is done when it is al dente and most of the broth has been absorbed. If you need to add an extra ½ of broth, you can.
• Stir in the roasted butternut squash, kale, heavy cream, and parmesan cheese. Stir until the kale is wilted and the orzo is creamy. Season with salt and pepper, to taste.
• Garnish with the toasted pecans, crushed red pepper flakes, and extra Parmesan cheese, if desired. Serve warm.

Nutrition

Calories: 496kcal, Carbohydrates: 50g, Protein: 11g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Cholesterol: 50mg, Sodium: 772mg, Potassium: 678mg, Fiber: 6g, Sugar: 7g, Vitamin A: 14902IU, Vitamin C: 35mg, Calcium: 194mg, Iron: 2mg

Keywords butternut squash, kale, orzo

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