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This Butternut Squash Orzo is comforting and cozy! The combination of sweet butternut squash, fragrant sage, and the subtle warmth of nutmeg creates a complex, layered flavor profile that feels both indulgent and refined. The orzo pasta is cooked in one pot, adding the perfect bite.
You’ll also love my butternut squash casserole, roasted butternut squash, and fall harvest salad recipes.
Why you’ll love this recipe
This butternut squash pasta is the ultimate fall dinner.
- Perfect for Any Occasion: whether you’re looking for a cozy weeknight dinner, a dish to impress guests, or a unique side for a holiday meal, this creamy butternut squash orzo is versatile enough to fit any occasion. Its beautiful golden hue and creamy texture make it a showstopper on the table.
- Healthy and Satisfying: Butternut squash is packed with vitamins, fiber, and antioxidants, making this dish as nourishing as it is delicious.
Try my Creamy Sausage Ziti next.
This post is sponsored by DeLallo – 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!
Table of Contents
Recipe Ingredients
This simple orzo recipe requires a few fresh ingredients and pantry staples.
Roasted Butternut Squash:
- Roasted Butternut Squash: A sweet and nutty winter squash, perfect for roasting to bring out its natural sugars.
- Olive Oil: Adds richness and helps caramelize the squash while roasting.
- Kosher Salt: Enhances the flavor of the squash.
- Black Pepper: Adds a subtle kick and balances the sweetness of the squash.
Orzo Pasta:
- Butter: Provides a creamy base for the orzo, adding richness to the dish.
- Olive Oil: Complements the butter, adding a slightly fruity note and ensuring the orzo doesn’t stick.
- Shallot: Adds a mild, sweet onion flavor that complements the richness of the butternut squash.
- Garlic: Brings a fragrant, savory depth to the dish.
- DeLallo Orzo Pasta: A rice-shaped pasta that becomes tender and creamy when cooked, absorbing the flavors of the dish. I recommend DeLallo no 65 for this dish since it is a slightly larger variety than other orzo pasta.
- Fresh Sage: Offers an earthy, slightly peppery flavor that pairs beautifully with the sweetness of the squash.
- Kosher Salt: Enhances all the flavors in the dish.
- Black Pepper: Adds a gentle heat, balancing the creamy and sweet elements.
- Ground Nutmeg: Adds warmth and a hint of spice that complements the sage and squash.
- Vegetable Stock or Chicken Stock: A flavorful liquid that infuses the orzo with a rich, savory taste as it cooks.
- Parmigiano-Reggiano (Parmesan Cheese): Adds a sharp, salty, and nutty flavor, making the dish creamy and rich while providing a lovely finish.
See the recipe card for quantities.
How to Make Butternut Squash Orzo
You’ll make this creamy orzo with winter squash on repeat it’s that good! It’s easy to prepare and will quickly become a favorite family dinner.
Place the seasoned butternut squash on a baking sheet and bake.
Take half of the butternut squash and blend until smooth.
Blended butternut squash (reserve the other roasted butternut squash for later).
Cook the shallot and garlic on medium heat in olive oil and until soft.
Add the DeLallo orzo pasta and combine with the oil and shallots.
Sprinkle in the seasonings and herbs then mix to combine.
Add the broth and cook the butternut squash orzo until slightly al dente.
Once cooked add the butternut squash puree and mix.
Toss in the grated Parmigiano cheese and mix to incorporate.
Serve hot! Enjoy.
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!
Parmigiano-Reggiano (Parmesan) is the best choice for this recipe, as it adds a rich, nutty flavor and melts beautifully into the orzo. If you prefer, Pecorino Romano can be used for a sharper, more robust taste.
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, it’s a pasta, not a grain. For this recipe, I use DeLallo variety since it is slightly bigger.
Variations
- Add Protein: Stir in cooked Italian sausage, grilled chicken, or crispy pancetta for added protein and heartiness.
- Make It Spicy: Add a pinch of red pepper flakes or a drizzle of chili oil to give the dish a little kick.
- Add Greens: Mix in some sautéed spinach or Swiss chard, kale, or arugula at the end for a boost of color and nutrition.
You will also love my butternut squash risotto.
How to Store and Reheat
Store: Refrigerate in an airtight container for up to 3 days.
Reheat: On the stovetop, Heat with a splash of stock over low heat. In the microwave, Microwave with a bit of stock, stirring every 30 seconds. In the oven, Reheat at 350°F (175°C) for 15-20 minutes, covered with foil, adding stock if needed.
My Pro Tip
Recipe Tips
- Roast Squash Evenly: Cut the butternut squash into uniform pieces to ensure even roasting. This helps achieve that perfect caramelization.
- Toast the Orzo: Toast the orzo in the butter and olive oil before adding the stock. This deepens the flavor and adds a nutty undertone to the dish.
- Use Fresh Herbs: Fresh sage really enhances the flavor. If using dried herbs, reduce the amount by half, as dried herbs are more concentrated.
- Grate Your Own Cheese: For the best melt and flavor, grate your Parmigiano-Reggiano fresh. Pre-grated cheese often contains additives that prevent smooth melting.
- Adjust Consistency: If the orzo becomes too thick, stir in a little more stock or water until you reach your desired consistency.
- Serve Immediately: This dish is best served right away while it’s warm and creamy. If it sits too long, the orzo will continue to absorb liquid and may become too thick.
More Fall Recipes
What to Serve with this Recipe
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Butternut Squash Orzo Recipe
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
This Butternut Squash Orzo is comforting and cozy! The combination of sweet butternut squash, fragrant sage, and the subtle warmth of nutmeg creates a complex, layered flavor profile that feels both indulgent and refined. The orzo pasta is cooked in one pot, adding the perfect bite.
Ingredients
For the Roasted Butternut Squash:
- 1 small butternut squash, peeled, seeded, and diced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Orzo:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large shallot, diced
- 2 cloves garlic, finely chopped
- 1 1/2 cups DeLallo orzo pasta (I recommend this brand since the orzo pasta is slightly larger)
- 2 teaspoons fresh sage, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 3 cups vegetable stock or chicken stock
- 1 cup freshly grated Parmigiano-Reggiano cheese (Parmesan cheese)
- Fresh Thyme for garnish (optional)
Instructions
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Roast the Butternut Squash: Preheat your oven to 400°F (200°C). 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.
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Cook the Orzo: In a large skillet or sauté 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.
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Add Flavor: Sprinkle the chopped fresh sage, kosher salt, black pepper, and ground nutmeg over the orzo. Stir to combine.
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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.
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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.
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Serve: Serve the creamy butternut squash orzo warm, garnished with additional sage or cheese if desired.
- Prep Time: 10 min
- Cook Time: 30-35 minutes
- Category: Savory
- Method: Italian
- Cuisine: American
Perfect cozy fall dinner!