Creamy Squash Orzo
Indulge in the velvety richness of Creamy Squash Orzo, a comforting one-pan dish that fuses roasted butternut squash with tender, golden-toasted orzo in a luscious Parmesan and heavy cream sauce. This recipe begins with caramelized cubes of squash, perfectly roasted to enhance their natural sweetness, and incorporates fragrant garlic, fresh thyme, and savory vegetable broth to create a symphony of flavors. With an easy risotto-style cooking technique, the orzo absorbs every drop of creamy goodness, offering a luxurious, silky texture without the hassle. Perfect for cozy weeknight dinners or as a standout vegetarian centerpiece, this 45-minute dish is best garnished with fresh parsley for a burst of color and freshness. Serve it warm, and prepare for compliments on this harmonious blend of flavors and textures.
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Recipe Information
Ingredients
- 2 cups (peeled, cubed) Butternut squash
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1.5 cups Orzo pasta
- 2 tablespoons Unsalted butter
- 2 minced Garlic cloves
- 4 cups Vegetable broth
- 0.75 cups Heavy cream
- 0.5 cups (grated) Parmesan cheese
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
In a mixing bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
Spread the squash on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
While the squash is roasting, heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet or saucepan over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Stir in the orzo and toast it for 2-3 minutes until lightly golden, stirring frequently to prevent burning.
Gradually add the vegetable broth, 1 cup at a time, stirring frequently. Allow the orzo to absorb the liquid before adding more. This process should take about 10-12 minutes.
Once the orzo is tender and creamy, reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and fresh thyme. Mix well until the cheese is melted and the sauce is silky.
Gently fold in the roasted squash, being careful not to break the cubes apart too much.
Taste the dish and adjust the seasoning with additional salt and pepper, if needed.
Remove from heat and let it rest for 2-3 minutes before serving. Garnish with freshly chopped parsley if desired.
Serve warm and enjoy your creamy squash orzo!
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1147 mg | 50% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 7.1 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 860 mg | 18% | |
*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.
