This Creamy Butternut Squash Orzo is a cozy, rich, and comforting dish that feels like fall in a bowl. The tender orzo is simmered with roasted butternut squash, garlic, and Parmesan, creating a smooth, velvety texture without the need for heavy cream. It’s the perfect side or light main course for cool evenings.
Cooking Time: 30 minutes
Servings: 4
Ingredients:
2 cups butternut squash, peeled and diced
2 tablespoons olive oil
Salt and black pepper, to taste
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups orzo pasta
3 cups vegetable or chicken broth (warm)
1/2 cup grated Parmesan cheese
1/4 cup milk or cream (optional, for extra creaminess)
1/4 teaspoon ground nutmeg
Fresh parsley or sage for garnish
Instructions:
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Roast the Butternut Squash:
Preheat oven to 400°F (200°C). Toss diced squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until tender and golden. -
Sauté Aromatics:
In a large skillet, melt butter over medium heat. Add chopped onion and cook until soft and translucent, about 4 minutes. Add garlic and cook another 30 seconds. -
Cook the Orzo:
Add orzo to the skillet and stir for a minute to coat it in butter and aromatics. Gradually add warm broth, one cup at a time, stirring until absorbed before adding more. Continue until orzo is tender and creamy, about 10–12 minutes. -
Blend Squash:
Mash or blend half of the roasted squash into a smooth puree. Stir it into the orzo. Add the remaining roasted cubes for texture. -
Finish and Serve:
Stir in Parmesan cheese, nutmeg, and milk or cream if desired. Adjust salt and pepper. Garnish with parsley or sage. Serve warm.
Tips:
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For extra depth, roast squash with a sprinkle of thyme or rosemary.
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You can replace orzo with small pasta like ditalini or pearl couscous.
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To make it vegan, use olive oil instead of butter and omit the cheese or use a dairy-free version.
Nutrition (per serving):
Calories: 340
Carbohydrates: 49g
Protein: 10g
Fat: 11g
Fiber: 4g
Sodium: 520mg
