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)
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.
Notes
- Add spinach for extra greens.
- Try goat cheese or feta for a tangy variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course or Side Dish
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 5g
- Sodium: 470mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg
