Creamy Butternut Squash Orzo
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This Creamy Butternut Squash Orzo combines roasted butternut squash, tender orzo, fresh sage, nutmeg, and Parmigiano-Reggiano for a creamy pasta dish with plenty of fall flavor. Half of the roasted squash is blended into a smooth puree, while the rest stays in pieces, giving the orzo both a creamy texture and tender bites of roasted squash.
Pair with a Fall Harvest Salad and Baked Chicken Thighs.
This post is sponsored byย DeLalloย โ I only support and work for brands with high-quality products that I love and actually use! All opinions are my own, and this orzo pasta is one of my favorites!
Quick Look: Creamy Butternut Squash Orzo
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 6
- Dietary Info: Can be made vegetarian
- Method: Oven roast and stovetop
- Technique: Roast the squash, blend half until smooth, cook the orzo with shallot, garlic, sage, and stock, then stir in the squash puree, roasted squash, and Parmigiano-Reggiano
- Flavor/Texture: Creamy, savory, earthy, tender, caramelized
A Cozy Bowl of Fall Flavor
This recipe gives you the creamy texture you want from a comforting orzo dish without making the squash disappear completely. Roasting the squash first brings out its sweetness, then using it in two ways, both pureed and left in pieces, gives the finished orzo more depth and texture.
Itโs versatile to fit any occasion as either a side or main!
Try my Creamy Spinach and Lemon Orzo and Creamy Chicken Orzo (One Pot Recipe) next.
Made With Amore,
โSo delicious! Will make this again and again!โ
โ Sue
Table of Contents
Simple Ingredients
This recipe uses a handful of ingredients to create a creamy pasta dish with layers of fall flavor.
- Butternut Squash: Roasting brings out the squashโs natural sweetness. Half is pureed and half remains in pieces for texture.
- DeLallo Orzo Pasta: This small, rice-shaped pasta cooks until tender and works especially well in creamy one-pan-style pasta dishes.
- Fresh Sage: Fresh sage adds an earthy flavor that pairs naturally with roasted butternut squash.
- Parmigiano-Reggiano: Freshly grated cheese adds nutty flavor and helps create the creamy finish.
- Ground Nutmeg: A small amount adds gentle warmth that complements the squash, sage, and cheese.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Add Protein: Stir in cooked Italian Sausage, Baked Chicken Breasts, or crispy pancetta for added protein and heartiness. Try my Stuffed Acorn Squash!
- Make It Spicy: Add a pinch of red pepper flakes or a drizzle of chili oil to give the dish a little kick.
- Stock: Use vegetable stock or chicken stock, depending on your preference.
- Add Greens: Mix in some sautรฉed spinach or Swiss chard, kale, or arugula at the end for a boost of color and nutrition.
How to Make Butternut Squash Orzo
This butternut squash orzo starts with roasted squash and comes together on the stovetop. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Preheat your oven to 400ยฐF. Place the diced butternut squash on a baking sheet and drizzle with olive oil. Season with kosher salt and black pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes or until the squash is tender and slightly caramelized on the edges.
- Once roasted, set HALF of the squash aside and transfer the other half to a blender or food processor. Puree until smooth (add a tablespoon or two of broth if needed).
- Set aside. Keep the remaining roasted butternut squash in pieces and set aside.
- In a skillet, melt the butter and olive oil over medium heat. Add the diced shallot and cook for about 2-3 minutes, or until it becomes translucent. Add the finely chopped garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Stir in the orzo pasta, ensuring it is coated with the butter, oil, shallots, and garlic. Toast the orzo for about 2 minutes, stirring constantly.
- Sprinkle the chopped fresh sage, kosher salt, black pepper, and ground nutmeg over the orzo. Stir to combine.
- Pour in the stock, bringing the mixture to a simmer. Reduce the heat to low and cover the pan. Let the orzo cook for 10-12 minutes, stirring occasionally, until the liquid is absorbed and the orzo is tender.
- Once the orzo is cooked, stir in the butternut squash puree, mixing until well combined and creamy. Gently fold in the roasted butternut squash pieces to add texture.
- Remove the pan from the heat and stir in the freshly grated Parmigiano-Reggiano cheese until melted and creamy.
- Serve the creamy butternut squash orzo warm, garnished with additional sage or cheese if desired.
Butternut Squash Orzo FAQs
Yes, you can use different squash like acorn, kabocha, or delicata. Just adjust the cooking time as needed. The flavor and texture will vary slightly but will still be delicious!
Yes, this recipe can be made vegan! Use vegetable stock instead of chicken stock, substitute vegan butter for regular butter, and omit the Parmigiano-Reggiano or replace it with a vegan cheese alternative. The dish will still be creamy and flavorful.
Orzo is a type of small, rice-shaped pasta made from wheat, commonly used in Mediterranean and Italian dishes. Despite its appearance, itโs a pasta, not a grain. For this recipe, I use DeLallo variety since it is slightly bigger.
Half of the roasted butternut squash is blended until smooth and stirred into the cooked orzo. The Parmigiano-Reggiano added at the end also gives the dish a rich, creamy finish.
Refrigerate in an airtight container for up to 3 days.
Reheat on the stove with a splash of stock over low heat.ย You can also use the microwave, just use a bit of stock and stir every 30 seconds.ย In the oven, reheat at 350ยฐF (175ยฐC) for 15-20 minutes, covered with foil, adding stock if needed.
Serving Suggestions
This butternut squash orzo makes a cozy main dish, but it can also be served as a side. If youโre serving it as a main, pair it with a seasonal favorite, like this Shaved Brussels Sprouts Salad or Roasted Green Beans. For a side dish, add a Beet Salad and a main like Creamy Baked Chicken Thighs. End with something sweet, such as Fresh Pumpkin Pie.
My Pro Tips
Recipe Tips
- Cut The Squash Evenly: Keep the diced butternut squash similar in size so it roasts evenly.
- Roast Until Tender: Let the squash roast until it is tender and slightly caramelized around the edges.
- Keep Half Of The Squash In Pieces: Blending only half gives the orzo a creamy texture while keeping tender roasted squash throughout the dish.
- Toast The Orzo: Stir the orzo into the butter, olive oil, shallot, and garlic before adding the stock to build flavor.
- Use Freshly Grated Parmesan: Freshly grated Parmigiano-Reggiano melts beautifully into the warm orzo for the best finish.
More Butternut Squash Recipes
๐ MADE THIS RECIPE AND LOVED IT? ๐ Please leave a โญ๏ธSTAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Butternut Squash Orzo Recipe
Ingredientsย
For the Roasted Butternut Squash:
- 1 small butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- ยฝ teaspoon kosher salt
- ยฝ teaspoon black pepper
For the Orzo:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large shallot, diced
- 2 cloves garlic, finely chopped
- 1 ยฝ cups DeLallo orzo pasta, I recommend this brand since the orzo pasta is slightly larger
- 2 teaspoons fresh sage, chopped
- 1 teaspoon kosher salt
- ยฝ teaspoon black pepper
- ยฝ teaspoon ground nutmeg
- 3 cups vegetable stock , or chicken stock
- 1 cup freshly grated Parmigiano-Reggiano cheese, Parmesan cheese
- Fresh Thyme for garnish, optional
Instructionsย
- Roast the Butternut Squash: Preheat your oven to 400ยฐF (200ยฐC). Place the diced butternut squash on a baking sheet and drizzle with olive oil. Season with kosher salt and black pepper. Toss to coat evenly. Roast in the preheated oven for 25-30 minutes or until the squash is tender and slightly caramelized on the edges. Once roasted, set HALF of the squash aside and transfer the other half to a blender or food processor. Puree until smooth (add a tablespoon or two of broth if needed). Set aside. Keep the remaining roasted butternut squash in pieces and set aside.
- Cook the Orzo: In a large skillet or sautรฉ pan, melt the butter and olive oil over medium heat. Add the diced shallot and cook for about 2-3 minutes, or until it becomes translucent. Add the finely chopped garlic and cook for an additional 1 minute, stirring frequently to prevent burning. Stir in the orzo pasta, ensuring it is coated with the butter, oil, shallots, and garlic. Toast the orzo for about 2 minutes, stirring constantly.
- Add Flavor: Sprinkle the chopped fresh sage, kosher salt, black pepper, and ground nutmeg over the orzo. Stir to combine.
- Cook the Orzo: Pour in the vegetable or chicken stock, bringing the mixture to a simmer. Reduce the heat to low and cover the pan. Let the orzo cook for 10-12 minutes, stirring occasionally, until the liquid is absorbed and the orzo is tender.
- Combine and Finish: Once the orzo is cooked, stir in the butternut squash puree, mixing until well combined and creamy. Gently fold in the roasted butternut squash pieces to add texture. Remove the pan from the heat and stir in the freshly grated Parmigiano-Reggiano cheese until melted and creamy.
- Serve: Serve the creamy butternut squash orzo warm, garnished with additional sage or cheese if desired.
Notes
- Pair with a Fall Harvest Salad and Baked Chicken Thighs.
- Cut The Squash Evenly: Keep the diced butternut squash similar in size so it roasts evenly.
- Roast Until Tender: Let the squash roast until it is tender and slightly caramelized around the edges.
- Keep Half Of The Squash In Pieces: Blending only half gives the orzo a creamy texture while keeping tender roasted squash throughout the dish.
- Toast The Orzo: Stir the orzo into the butter, olive oil, shallot, and garlic before adding the stock to build flavor.
- Use Freshly Grated Parmesan: Freshly grated Parmigiano-Reggiano melts beautifully into the warm orzo for the best finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious! Will make this again and again!
Yay! So happy you love this one, Sue! I love that it is so easy to make!
The recipe looks delicious and Iโm eager to make it! One small thought. In your instructions (not the recipe card) you donโt mention folding the remaining roasted squash into the risotto. I eventually read the recipe card where all was revealed.
Iโll post a review after I make it!
Cheers!
Jason
Thank you so much Jason! Yes, I sometimes keep the step-by-step photo instruction a little less detailed since it’s all in the recipe card. Many just look at the pictures there and then print or look at the card. This is good info that you like more writing along with the photo. Thanks! Enjoy this yummy recipe.
Perfect cozy fall dinner!