It’s creamy and comforting without being too heavy.
The natural sweetness of butternut squash pairs beautifully with savory herbs.
Perfect as a main dish or a flavorful side.
Easy to customize with vegetables or protein.
Great for meal prep and reheats well.
Uses simple, pantry-friendly ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups butternut squash, peeled and cubed 1 cup orzo pasta 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 2 cups vegetable broth 1/2 cup grated Parmesan cheese 1/4 cup heavy cream 1/2 teaspoon dried thyme Salt to taste Black pepper to taste Fresh parsley, chopped (optional garnish)
Directions
Preheat the oven to 400°F (200°C).
Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender and lightly caramelized.
While the squash roasts, heat the remaining olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.
Add the orzo and toast for 1–2 minutes, stirring frequently.
Pour in the vegetable broth and dried thyme. Bring to a gentle simmer.
Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 8–10 minutes.
Stir in the roasted butternut squash, heavy cream, and grated Parmesan cheese. Mix gently until creamy and well combined.
Adjust seasoning with salt and pepper. Garnish with fresh parsley if desired and serve warm.
Stir in cooked chicken or Italian sausage for added protein.
Replace Parmesan with feta or goat cheese for a tangier flavor.
Add a pinch of red pepper flakes for a little heat.
Use coconut milk instead of cream for a dairy-free twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over low heat, adding a splash of broth, milk, or water to loosen the sauce. You can also microwave in 30-second intervals, stirring between each until heated through.
This dish can be frozen for up to 2 months, though the texture of the orzo may soften slightly upon thawing.
FAQs
Can I use frozen butternut squash?
Yes, frozen squash works well. Roast it directly from frozen, adding a few extra minutes to the cooking time.
Can I make this recipe vegan?
Yes. Omit the Parmesan and heavy cream, and substitute with a plant-based cream and dairy-free cheese or nutritional yeast.
What is orzo?
Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully.
Can I cook the squash on the stovetop instead?
Yes, you can sauté the squash in a skillet with olive oil until tender, though roasting gives it a deeper flavor.
How do I prevent the orzo from sticking?
Stir occasionally while simmering and ensure there is enough liquid in the pan.
Can I make this ahead of time?
Yes, but you may need to add a bit of liquid when reheating to restore creaminess.
What protein pairs well with this dish?
Grilled chicken, shrimp, or chickpeas pair nicely with the sweet and savory flavors.
Can I use whole wheat orzo?
Yes, whole wheat orzo works well but may require slightly more cooking time and liquid.
How do I make it extra creamy?
Add an extra splash of cream or a small knob of butter at the end of cooking.
Is this recipe gluten-free?
Traditional orzo contains gluten, but you can substitute gluten-free orzo if needed.
Conclusion
Butternut Squash Orzo is a warm, creamy dish that brings together simple ingredients in a beautifully balanced way. Whether served as a hearty vegetarian main or a flavorful side, it’s a comforting recipe that’s easy to prepare and sure to become a favorite in your kitchen.
Butternut Squash Orzo is a creamy, comforting pasta dish made with tender roasted butternut squash, delicate orzo pasta, Parmesan cheese, and savory herbs. This easy butternut squash orzo recipe is perfect for weeknight dinners, holiday side dishes, or cozy fall meals, delivering rich flavor with simple pantry ingredients.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings
Category:Side Dish
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups butternut squash, peeled and cubed
1 cup orzo pasta
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 cups vegetable broth
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
1/2 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (optional garnish)
Instructions
Preheat oven to 400°F (200°C).
Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.
While squash roasts, heat remaining olive oil in a large skillet over medium heat.
Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
Add orzo and toast for 1–2 minutes, stirring frequently.
Pour in vegetable broth and dried thyme. Bring to a gentle simmer.
Cook, stirring occasionally, for 8–10 minutes until orzo is tender and most liquid is absorbed.
Stir in roasted squash, heavy cream, and Parmesan cheese. Mix gently until creamy and combined.
Adjust seasoning with salt and pepper. Garnish with fresh parsley if desired. Serve warm
Notes
Add sautéed spinach or kale for extra greens.Stir in cooked chicken, shrimp, sausage, or chickpeas for protein.Substitute feta or goat cheese for a tangier flavor.Add red pepper flakes for heat.For a dairy-free version, use coconut milk and plant-based cheese alternatives.Add a small knob of butter at the end for extra richness.
