Butternut Squash Orzo

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This Butternut Squash Orzo recipe is a decadent side dish, chock full of savory flavors from roasted butternut squash, coconut milk, and Parmesan cheese that always comes out perfect!

A wooden serving spoon inserted into a bowl of orzo pasta.

Butternut Squash Orzo Recipe

I can never get enough orzo pasta. I love the super creamy texture and how it cooks in just minutes. Plus orzo is versatile!

This recipe is the perfect fall or holiday dinner side dish or simple enough for a night at home with the family. I like to serve it with an eye of round roast or even my favorite prime rib recipe that uses the 500 Rule.

I like to eat orzo pasta warm or chilled. This recipe was inspired by a warm orzo pasta recipe I saw on TikTok and it makes plenty of leftovers.

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If you’ve never cooked orzo before, do not worry! It is very very easy to make and this recipe is ready in 30 minutes or less.

All the ingredients needed for making butternut squash orzo.

Butternut Squash Orzo Recipe Ingredients

  • Frozen butternut squash cubes: These are super convenient and cook quickly since frozen vegetables are par-cooked before they are frozen.
  • Olive oil: A healthy oil for roasting the squash. You can also use vegetable oil or canola oil.
  • Orzo: You’ll find orzo in the pasta aisle at your local grocer. You could use any small pasta in this recipe, but keep in mind that only orzo pasta gets creamy as it cooks.
  • Unsalted butter: I like using unsalted butter for cooking so I can add salt to taste, as needed.
  • Shallot: If you don’t have shallots on hand, you can substitute a sweet red onion or even a sweet yellow onion.
  • Garlic cloves: Nothing is a as good as fresh garlic!
  • Nutmeg: I love how the nutmeg compliment the white wine and Parmesan in this dish.
  • White wine: Wine is optional, but so yummy in this recipe. If wine isn’t an option for you, substitute broth.
  • Vegetable broth: You may substitute any type of broth in this recipe. I often use chicken broth, too.
  • Coconut milk: Use full-fat coconut milk. It’s a calorie splurge, for sure, but makes the orzo so rich and creamy!
  • Parmesan cheese: This recipe calls for grated Parmesan but if you want to make it fancy for serving, add some shaved Parmesan from a block.

COOKING TIPS

Add some cooked meat to the orzo to make this a main dish. I like to add rotisserie chicken or leftover smoked salmon or grilled steak. Delicious and easy.

Sometimes I double the amount of squash in this dish. Love me some roasted squash! You can also roast fresh squash cubes, instead of frozen, but keep in mind that they will take twice as long to roast in the oven

If you want to boost your veggie intake, stir them into cooked orzo. This recipe would be delicious with added baby peas, baby spinach or kale, diced tomatoes, cooked asparagus, bell peppers, mushrooms, or steamed broccoli. Plus, this adds great color to the dish, too.

If the orzo has absorbed all of the cooking liquid but still isn’t cooked through, add additional broth, one half cup at a time, repeating as needed until the orzo is tender.

Butternut Squash Orzo Pasta on a serving spoon.

How to Make Butternut Squash Orzo Recipe

Preheat the oven to 450 degrees F. and line a baking sheet with parchment paper. Place the frozen squash cubes into a bowl and toss with the olive oil.

Season to taste with salt and pepper.

Cubes of seasoned butternut squash in a white bowl.

Spread the squash over the parchment on the sheet pan. Roast the squash, uncovered, for 15-20 minutes or until caramelized.

Turn the cubes halfway through the cooking time. Squash cubes should be fork-tender.

Meanwhile, in a large skillet over medium heat, melt the butter. Add the shallots and garlic,

Cook for 5-6 minutes, until softened and aromatic.

Shallots and garlic sauteing in a skillet.

Increase the heat to medium-high. Add the orzo to the skillet with the garlic and shallots.

Toast for 1-2 minutes, stirring frequently.

Orzo pasta with shallots and garlic in a skillet.

Combine the wine and broth with the nutmeg, pouring it slowly into the orzo in the skillet.

Bring to a gentle boil, then immediately reduce the heat. Cover and let simmer for 10-12 minutes.

Vegetable broth being added to he orzo in a skillet.

When the orzo is fully cooked and most of the liquid is absorbed, add the coconut milk and Parmesan cheese. Stir gently to combine.

Coconut milk and parmesan added to orzo in a skillet.

Fold in the cubes of squash, then top with Parmesan and serve.

Butternut Squash Orzo Pasta ready to be eaten.

Is orzo pasta the same as thing as rice?

Orzo might look like rice at first glance, but it’s not. Orzo is a small oval-shaped pasta that takes just minutes to cook and is almost foolproof to make.

Unlike rice, orzo gets tender and creamy as it cooks.

Is orzo gluten-free?

No. Most orzo is made with semolina flour so it does contain gluten. However, if you eat gluten-free you can substitute any small gluten-free pasta for the orzo in this recipe. Or substitute zucchini noodles!

How to store leftover orzo

Keep leftover orzo pasta in the fridge for up to 3 days in a covered container.

Can you freeze leftover ozo pasta?

Cooked pasta doesn’t always freeze the best but to be honest, I’ve had good luck freezing orzo pasta when it’s part of a dish like this recipe.

This is because there’s quite a bit of fat in this recipe and other ingredients that help protect the texture of the orzo during freezing and thawing.

This orzo pasta dish would stay in the freezer for 3-4 months in an airtight container. Thaw in the fridge and then reheat to eat.

How to reheat orzo pasta

Add some broth or wine to the orzo to loosen it up before reheating it in the microwave for a few seconds.

If reheating on the stovetop in a saucepan, do so over low heat so the orzo doesn’t scorch.

More Favorite Recipes

This Shrimp Scampi with Orzo has perfectly cooked shrimp, toasted orzo pasta, lots of garlic and lemon, and tender baby peas. It’s a great way to enjoy shrimp!

Cheey Orzo Pasta is the perfect pasta side dish that can be ready in less than 30 minutes, start to finish. Serve this easy pasta side dish with lots of Parmesan or Asiago cheese on top.

Italian Pesto Orzo is a creamy, comforting pasta with chicken and green beans.

Or try my Tik-Tok inspired Creamy Orzo Pasta with Rosemary Browed Butter for a rich side dish with Asiago cheese and paprika.

Another favorite recipe of mine is this Lemon Chicken Orzo Soup. It will warm you up no matter what!

Butternut Orzo Pasta served up in a white bowl.

Butternut Squash Orzo

This Butternut Squash Orzo is full of savory flavors from roasted squash, coconut milk, and Parmesan cheese that always comes out perfect!
Servings: 8 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
 

To Roast the Squash

  • 10 oz. bag frozen butternut squash cubes
  • 1 Tbs. olive oil

For the Orzo

  • 2 Tbs. unsalted butter
  • 1 shallot diced
  • 3 cloves garlic crushed or minced
  • 1 cup orzo pasta
  • ½ tsp, nutmeg
  • ½ cup white wine optional, may substitute broth
  • 2 cups vegetable broth
  • 1 cup full fat coconut milk
  • 1 cup grated Parmesan cheese

Instructions
 

Roast the Squash

  • Preheat the oven to 450 degrees F. and line a baking sheet with parchment paper.
  • Place the frozen squash cubes into a bowl and toss with the olive oil; season to taste with salt and pepper.
  • Spread the squash over the parchment on the sheet pan. Roast the squash, uncovered, for 15-20 minutes or until caramelized, turning halfway through the cooking time. Squash should be fork-tender.

Prepare the Orzo

  • Meanwhile, in large skillet over medium heat, melt the butter. Add the shallots and garlic; cook for 5-6 minutes, until softened and aromatic.
  • Increase the heat to medium-high. Add the orzo to the skillet with the garlic and shallots; toast for 1-2 minutes, stirring frequently.
  • Pour in the wine to de-glaze the pan, making sure to scrape up any browned bits on the bottom of the pot.
  • Stir in the nutmeg, broth, and coconut milk. Bring to a gentle boil, then immediately reduce the heat; cover and let simmer for 10-12 minutes, just until the orzo is fully cooked and most of the liquid is absorbed.
  • Gently fold in the cubes of squash, then top with Parmesan and serve.

Notes

COOKING TIPS

  • Deglazing the pan with the wine (but you can use any liquid to deglaze) is an important step. The liquid helps the fond (all the good, brown stuff on the bottom of the skillet) to release itself from the bottom of the pan so it can be stirred into the ingredients. This adds A LOT of flavor to the orzo!
  • Add some cooked meat to the orzo to make this a main dish. I like to add rotisserie chicken or leftover smoked salmon or grilled steak. Delicious and easy.
  • Sometimes I double the amount of squash in this dish. Love me some roasted squash! You can also roast fresh squash cubes, instead of frozen, but keep in mind that they will take twice as long to roast in the oven
  • If you want to boost your veggie intake, stir them into cooked orzo. This recipe would be delicious with added baby peas, baby spinach or kale, diced tomatoes, cooked asparagus, bell peppers, mushrooms, or steamed broccoli. Plus, this adds great color to the dish, too.
  • If you want to add some fresh Parmesan curls to the top of this orzo dish before serving, use your peeler on a block of Parmesan. So easy and fast!
  • If the orzo has absorbed all of the cooking liquid but still isn’t cooked through, add additional broth, one half cup at a time, repeating as needed until the orzo is tender.

Nutrition

Calories: 255kcalCarbohydrates: 23gProtein: 7gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 18mgSodium: 462mgPotassium: 279mgFiber: 1gSugar: 2gVitamin A: 4088IUVitamin C: 8mgCalcium: 142mgIron: 2mg
Tried this recipe?Let us know how it was!

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