Butternut Squash Orzo Recipe
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5.0
3 reviews
Excellent
Butternut Squash Orzo Recipe
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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.
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Ingredients
For the Roasted Butternut Squash:
- 1 small butternut squash peeled, seeded, and diced
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
For the Orzo:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large shallot diced
- 2 cloves garlic finely chopped
- 1 ½ cups DeLallo Orzo Pasta I recommend this brand since the orzo pasta is slightly larger
- 2 teaspoons fresh sage chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ 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
- 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.
- 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.
- 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
- 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.
Nutrition Information
Show Details
Calories
498kcal
(25%)
Carbohydrates
69g
(23%)
Protein
19g
(38%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
25mg
(8%)
Sodium
2012mg
(84%)
Potassium
848mg
(24%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
20593IU
(412%)
Vitamin C
40mg
(44%)
Calcium
414mg
(41%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 69g | 23% |
| Protein | 19g | 38% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 2012mg | 84% |
| Potassium | 848mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 20593IU | 412% |
| Vitamin C | 40mg | 44% |
| Calcium | 414mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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