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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
Chef Alli
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

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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
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