This recipe for Creamy Orzo Pasta with Roasted Butternut Squash is a true embrace of comfort food, perfect for those chilly evenings. Picture this: you pull out a steaming bowl of creamy orzo, generously mixed with tender, roasted butternut squash. Add in some fresh kale and a sprinkle of Parmesan, and you’ve got a plate that warms your heart and soul. It’s ideal for dinner parties or just a cozy night in. Plus, making it is a breeze! This recipe captures all the wonderful flavors of autumn while being simple enough for any night of the week. The creaminess blends perfectly with the subtle sweetness of the squash, making every bite delightful. And let’s not forget the joy of cooking together with family or friends. So, grab your apron, and let’s create something delicious!
Why This Recipe Works
This recipe for Creamy Orzo Pasta with Roasted Butternut Squash embodies the perfect balance of textures and flavors. The roasting of butternut squash caramelizes its natural sugars, infusing a rich sweetness that pairs beautifully with the creamy orzo. The addition of fresh sage lends an earthy aroma and complements the entire dish, making it a comforting meal ideal for any season.
Why You’ll Love This Creamy Orzo Pasta with Roasted Butternut Squash
Imagine a plate of warm, creamy orzo enveloping tender roasted butternut squash, with vibrant kale and a sprinkle of Parmesan cheese. Not only is this dish visually stunning, but it also delivers a healthy dose of nutrients, making it a guilt-free indulgence for weeknight dinners or special occasions. It’s an uncomplicated recipe that promises to satisfy your culinary cravings while offering a taste of autumn in every bite.
Ingredients
- 2 tbsp olive oil, divided
- 1 large butternut squash (approximately 2 lbs/1 kg)
- Salt and pepper to taste
- 2 shallots, chopped
- 2-3 cloves garlic, minced
- 10 fresh sage leaves, divided or 0.5 tsp dried sage
- 2 ½ cups (500g) orzo pasta
- 5 cups (1 liter + 250ml) vegetable stock, plus extra if needed
- 1 cup (100g) chopped kale (cavolo nero recommended)
- ¾ cup (50g) freshly grated Parmesan cheese
Preparing the Roasted Butternut Squash
Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This allows for an even roast and caramelization of the butternut squash.
Cube and Season the Squash
Peel, de-seed, and cut the butternut squash into bite-sized cubes. Season with salt, pepper, and 1 tablespoon of olive oil. This helps enhance the flavor.
Roast the Squash
Arrange the seasoned squash on a baking sheet, scattering 4-5 sage leaves throughout. Roast in the oven for 45 minutes or until golden and tender.
Cooking the Orzo
Sauté Aromatics
While the squash roasts, heat 1 tablespoon of olive oil in a deep pan over low heat. Add the chopped shallots, minced garlic, and the remaining minced sage leaves. Sauté for 2-3 minutes until fragrant and softened.
Add Broth and Orzo
Pour in the vegetable stock and season with salt. Bring to a boil, then add the orzo. Cook according to package instructions for about 7-8 minutes until tender but al dente. Stir occasionally to release the starch and avoid sticking.
Adjust Consistency
If the mixture becomes too thick, add up to ½ cup of vegetable stock or water to keep a creamy, risotto-like consistency.
Final Assembly
Combine Ingredients
Remove from heat and stir in the freshly grated Parmesan cheese. Adjust seasoning with salt to taste, then top with the roasted butternut squash and any remaining sage leaves.
Serving Suggestions
This creamy orzo pasta is best served warm, garnished with additional Parmesan and fresh sage if desired. Pair it with a side salad for a light meal or serve alongside grilled chicken for a heartier option.
Tips for Success
- Ensure you stir the orzo frequently while cooking to prevent it from clumping together.
- For added richness, consider mixing in a dollop of cream or a splash of white wine during cooking.
- Always taste and adjust seasoning as you cook.
Variations
- Swap out kale for spinach or arugula for a different leafy green.
- Use butternut squash puree instead of roasted squash for a smoother texture.
- Add protein with grilled chicken, shrimp, or chickpeas for a complete meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of vegetable stock to restore creaminess.
Pairing Ideas
This dish pairs wonderfully with a light white wine such as Sauvignon Blanc or a crisp Pinot Grigio. For a non-alcoholic option, try sparkling water with a hint of lemon.
FAQs
Q: Can I use a different type of pasta?
A: Yes, feel free to substitute with any short pasta such as couscous or farfalle, adjusting cooking time as needed.
Q: Is this recipe vegan-friendly?
A: Yes, simply omit the Parmesan cheese or use a vegan cheese alternative.
Q: How can I make this recipe gluten-free?
A: Substitute the orzo with gluten-free pasta, ensuring to check stock for gluten-free certification.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the roasted squash and orzo separately and combine them right before serving.
Q: What can I add for extra protein?
A: Grilled chicken, shrimp, or even white beans would be great additions for protein.
This Creamy Orzo Pasta with Roasted Butternut Squash transforms simple ingredients into a heartwarming meal that is as delightful to your palate as it is to your senses. With its creamy texture, savory flavors, and nutritional benefits, this dish is perfect for any dining occasion. Enjoy the comforting taste of seasonal squash paired with the satisfying chew of orzo – it’s a dish the whole family will savor and love.
Print
Creamy Orzo Pasta with Roasted Butternut Squash
This comforting dish features creamy orzo pasta, tender roasted butternut squash, and fresh kale, making it a delightful choice for any evening meal.
- Total Time: 1 hour
- Yield: 4 servings 1x
Ingredients
- 2 tbsp olive oil, divided
- 1 large butternut squash (approximately 2 lbs/1 kg)
- Salt and pepper to taste
- 2 shallots, chopped
- 2–3 cloves garlic, minced
- 10 fresh sage leaves, divided or 0.5 tsp dried sage
- 2 ½ cups (500g) orzo pasta
- 5 cups (1 liter + 250ml) vegetable stock, plus extra if needed
- 1 cup (100g) chopped kale (cavolo nero recommended)
- ¾ cup (50g) freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C).
- Peel, de-seed, and cube the butternut squash; season with salt, pepper, and 1 tbsp olive oil.
- Arrange the squash on a baking sheet and roast for 45 minutes until golden and tender.
- Heat 1 tbsp olive oil in a pan, sauté shallots and garlic for 2-3 minutes.
- Add vegetable stock, bring to a boil, then stir in orzo and cook for 7-8 minutes.
- Adjust consistency with additional stock if needed.
- Stir in Parmesan, then top with roasted squash and sage before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Stir the orzo frequently to prevent clumping.
For richness, add a dollop of cream or splash of white wine.
Always taste and adjust seasoning while cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Oven Roasting & Stovetop
- Cuisine: Italian
Nutrition
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 15mg
