Go Back

Indulge in Creamy Butternut Squash Orzo Delight

Creamy Butternut Squash Orzo made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups butternut squash peeled and diced
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 3 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon nutmeg
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley chopped (for garnish)

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
  2. In a medium saucepan, bring the vegetable broth to a gentle simmer. Add the orzo pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain and set aside.
  3. In a large skillet over medium heat, sauté the chopped onion in a little olive oil until translucent, about 5 minutes. Add the minced garlic and stir for another minute until fragrant.
  4. Once the butternut squash is roasted, add it to the skillet with the sautéed onion and garlic. Stir well to combine and mash some of the squash to create a creamy base.
  5. Pour in the heavy cream and nutmeg, stirring to combine. Let the mixture simmer for a few minutes until warmed through.
  6. Add the cooked orzo to the skillet, stirring gently to coat the pasta with the creamy squash mixture. If it seems too thick, add a splash of vegetable broth to reach desired consistency.
  7. Stir in the grated Parmesan cheese until melted and well incorporated. Taste and adjust seasoning with salt and pepper as needed.
  8. Serve hot, garnished with fresh parsley for a burst of color and flavor.