Name: Orzo with Roasted Butternut Squash Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 3 cups butternut squash (peeled and cubed); 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme; 1/4 teaspoon ground cinnamon (optional); 1 1/2 cups orzo pasta; 1/4 cup finely chopped red onion or shallot; 2 cloves garlic (minced); 1/4 cup dry white wine (optional); 2 cups vegetable broth; 2 tablespoons butter; 1/3 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley; 1/4 cup toasted pine nuts or chopped walnuts (optional)

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If you love cozy comfort food with a colorful twist, Orzo with Roasted Butternut Squash will quickly become a staple at your table. Tender, caramelized squash brings a natural sweetness, creamy Parmesan orzo offers a luscious backdrop, and each spoonful bursts with a symphony of savory, nutty, and herbaceous notes. This Mediterranean-inspired dish bridges the gap between rich autumn flavors and the sheer ease of everyday cooking, so you’ll find yourself craving it year-round. Whether you’re after a vegetarian main or an irresistible side, this recipe has a place at every gathering.

Orzo with Roasted Butternut Squash Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient for Orzo with Roasted Butternut Squash plays its own special part—adding depth, color, or a punch of flavor. Simple as they seem, together they create bold, memorable results. Here’s why each is a must in this dish.

Orzo pasta: This tiny, rice-shaped pasta cooks up creamy, providing the perfect base for both texture and flavor to soak in.
Butternut squash: Roasting brings out this squash’s natural sweetness and a soft, golden finish that steals the show.
Olive oil: Used for roasting and sautéing, olive oil infuses richness while helping caramelize the squash and soften aromatics.
Salt: Just the right amount wakes up all the flavors and balances the sweetness of the squash.
Black pepper: Adds a gentle hit of warmth that cuts through the creaminess of the orzo.
Dried thyme: Earthy and woodsy, thyme offers an herby backbone that partners perfectly with the roasted squash.
Ground cinnamon (optional): Adds a subtle autumnal note that complements butternut squash in the coziest way.
Red onion or shallot: Provides a gentle sharpness; both melt into the orzo and boost its savory depth.
Garlic: Essential for building a savory, aromatic base that infuses every bite.
Dry white wine (optional): Deglazes the pan and adds a subtle acidity, ensuring the orzo isn’t one-note.
Vegetable broth: Cooks the pasta and infuses it with a savory, layered flavor.
Butter: Melts in for extra creaminess and a hint of richness in the final dish.
Grated Parmesan cheese: A savory, salty finish that makes the orzo irresistibly creamy (swap for goat cheese or feta if preferred).
Chopped fresh parsley: Lends freshness and vibrant color, balancing the richness.
Toasted pine nuts or chopped walnuts (optional): For a final layer of crunch and a nutty flavor that elevates every bite.

How to Make Orzo with Roasted Butternut Squash

Step 1: Roast the Butternut Squash

This is where the magic begins! Start by preheating your oven to 400°F. Toss the peeled and cubed butternut squash with a drizzle of olive oil, salt, pepper, dried thyme, and, if you’re feeling it, a pinch of ground cinnamon. Spread it out evenly on a baking sheet so every piece has space to caramelize and transform into soft, golden perfection. After about 25–30 minutes, stirring halfway through, you’ll have roasted squash that’s sweet and beautifully browned on the edges.

Step 2: Sauté the Aromatics

While your kitchen starts to smell amazing from the roasting squash, grab a large saucepan. Heat the remaining olive oil over medium heat, swirling in the chopped red onion or shallot. Sauté for 3–4 minutes until the onions are translucent and soft. Then, stir in the minced garlic and cook for just 1 minute longer—enough to lose its raw edge and become fragrant.

Step 3: Toast the Orzo

Next, stir the orzo pasta right into the pan with the sautéed aromatics. Toss it around for 2 minutes to toast gently; this step adds a layer of nutty flavor you’ll notice in the finished dish. If you’re using white wine, pour it in now, letting it bubble and reduce until mostly evaporated for a lovely hint of acidity.

Step 4: Simmer the Orzo

Pour in the vegetable broth and bring it all to a simmer. The orzo will cook gently, soaking up all that savory broth as it softens. Stir occasionally to keep the pasta from sticking. In about 8–10 minutes, most of the liquid will be absorbed, and the orzo will be perfectly tender and creamy.

Step 5: Finish and Combine

Now, it’s time to bring everything together. Stir in the butter and grated Parmesan until the orzo takes on a luscious, creamy texture. Next, gently fold in the roasted butternut squash—do this with care so the cubes hold their shape and speckle the orzo with golden color. Taste and adjust for salt and pepper as needed.

Step 6: Add Garnishes and Serve

The glory of Orzo with Roasted Butternut Squash is in the finishing touches. Sprinkle with fresh parsley for color, and if you’re in the mood, toasted pine nuts or chopped walnuts for irresistible crunch. Serve it straight away and bask in the applause—it’s just that good!

How to Serve Orzo with Roasted Butternut Squash

Garnishes

Put your own stamp on Orzo with Roasted Butternut Squash by finishing it with a shower of chopped fresh parsley, which adds brightness and a pop of color. For next-level texture and flavor, scatter over a handful of toasted pine nuts or walnuts—this extra crunch complements the creamy pasta beautifully. You can also add a fresh crack of black pepper or a grating of extra Parmesan for a savory flourish.

Side Dishes

This dish is satisfyingly filling as a main, but if you want to make it a full meal, serve alongside a crisp green salad with lemon vinaigrette or some blistered green beans for freshness. For an even heartier spread, pair with garlic-roasted mushrooms or a simple chickpea salad—either way, Orzo with Roasted Butternut Squash shines in any lineup.

Creative Ways to Present

Orzo with Roasted Butternut Squash looks fantastic when served in a big, shallow bowl, allowing those gorgeous golden chunks to take center stage. For dinner parties, you can portion it into ramekins or serve in roasted squash halves for a fun, seasonal touch. Tuck in a sprig of thyme or scatter microgreens over the top for an extra show-stopping finish.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Orzo with Roasted Butternut Squash, simply store it in an airtight container in the refrigerator. It will keep well for up to three days, and the flavors mingle even more as it sits, making the leftovers just as good (if not better) the next day.

Freezing

Though this dish is best fresh, you can freeze it if needed. Allow orzo with roasted butternut squash to cool completely, then transfer to a freezer-safe container. Freeze for up to one month. Just note the squash may soften a bit more after thawing, but the taste will still be delightful.

Reheating

To reheat, warm gently in a saucepan over medium heat, adding a splash of broth or water to loosen the orzo and restore creaminess. Heat until piping hot and garnish again with fresh parsley and nuts before serving to freshen it up.

FAQs

Can I use a different type Main Course or Side Dish

Absolutely! If you don’t have butternut squash, you can substitute acorn squash, kabocha, or even sweet potatoes for a slightly different flavor and texture that still works beautifully with the orzo.

What’s the best way to make this vegan?

Orzo with Roasted Butternut Squash can easily be made vegan by swapping the butter for olive oil and using a plant-based Parmesan or nutritional yeast for that cheesy richness.

Can I add more veggies or greens?

Definitely! Tossing in a handful of baby spinach at the end is a great way to add greens—just let it wilt into the hot pasta. You might also add cooked peas, diced zucchini, or sun-dried tomatoes for extra color and flavor.

How do I keep the orzo from sticking?

Stir the orzo frequently as it cooks in the broth, and don’t let it fully dry out—if the pasta looks too thick or sticky, simply add another splash of broth or water to loosen things up and keep that creamy texture.

What wine pairs well with this dish?

Orzo with Roasted Butternut Squash pairs wonderfully with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio, which cuts through the richness and highlights the sweet-salty balance in the dish.

Final Thoughts

Once you’ve tried Orzo with Roasted Butternut Squash, you’ll keep coming back for its irresistible blend of flavors, textures, and cozy vibes. Whether you serve it for a weeknight dinner or at a festive gathering, it’s a dish that makes ordinary meals feel a little more special. So gather your ingredients, and treat yourself (and your lucky guests) to this beautiful, soul-warming recipe—you’re going to love it!

Orzo with Roasted Butternut Squash Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Creamy and comforting, this Orzo with Roasted Butternut Squash is a delightful dish perfect for a cozy night in. The combination of tender orzo pasta, caramelized butternut squash, and a sprinkle of Parmesan creates a flavorful, satisfying meal. With hints of thyme and a touch of cinnamon, this Mediterranean-inspired recipe is sure to become a favorite.

Ingredients

Scale

For the Roasted Butternut Squash:

3 cups butternut squash (peeled and cubed)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon (optional)

For the Orzo:

1 1/2 cups orzo pasta
1/4 cup finely chopped red onion or shallot
2 cloves garlic (minced)
1/4 cup dry white wine (optional)
2 cups vegetable broth
2 tablespoons butter
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/4 cup toasted pine nuts or chopped walnuts (optional)

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Instructions

Preheat the oven: Preheat oven to 400°F. Toss the butternut squash with 1 tablespoon of olive oil, salt, pepper, thyme, and cinnamon. Roast for 25–30 minutes.
Sauté onions: In a saucepan, sauté onion in olive oil until softened. Add garlic and orzo, toasting for 2 minutes.
Cook orzo: If using wine, add and cook until mostly evaporated. Pour in vegetable broth and simmer. Cook orzo for 8–10 minutes.
Finish the dish: Stir in butter and Parmesan cheese until creamy. Fold in roasted squash. Adjust seasoning and top with parsley and nuts before serving.