Butternut Squash Orzo
Creamy, comforting, and packed with vibrant fall flavors, Butternut Squash Orzo is the ultimate one-pot dish for cozy evenings. This recipe combines tender roasted butternut squash with a creamy, Parmesan-laced orzo infused with garlic and fresh sage. Baby spinach adds a pop of color and nutrients, while a splash of heavy cream elevates the dish to velvety perfection. Perfectly balanced with savory chicken or vegetable broth, this hearty meal comes together in just 45 minutes, making it an easy yet impressive option for weeknight dinners or special gatherings. Garnish with a sprinkle of Parmesan and fresh herbs for a restaurant-worthy finish.
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Recipe Information
Ingredients
- 3 cups (peeled and cubed) butternut squash
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups orzo pasta
- 3 cups chicken or vegetable broth
- 3 cloves (minced) garlic
- 0.5 cups (grated) Parmesan cheese
- 0.25 cups heavy cream
- 5 (chopped) fresh sage leaves
- 2 cups baby spinach
Instructions
Preheat your oven to 400°F (200°C).
Place the cubed butternut squash on a baking sheet. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Roast the squash in the preheated oven for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Set aside once done.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat.
Add the minced garlic to the pan and sauté for 1-2 minutes, or until fragrant but not browned.
Pour in the orzo and stir to coat it in the oil and garlic. Toast the orzo for about 2 minutes, stirring frequently.
Slowly add the broth, 1 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. This process should take about 10-12 minutes.
Once the orzo is tender and most of the liquid has been absorbed, reduce the heat to low.
Stir in the grated Parmesan cheese, heavy cream, and chopped sage. Mix well until the cheese is melted and the mixture is creamy.
Fold in the roasted butternut squash and baby spinach. Cook for an additional 2-3 minutes, or until the spinach is wilted and everything is heated through.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with extra Parmesan cheese and sage if desired. Enjoy!
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 5355 mg | 233% | |
| Total Carbohydrate | 300.4 g | 109% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 19.1 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 867 mg | 67% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1925 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
