Creamy Butternut Squash Orzo

This creamy butternut squash orzo always wins over mac and cheese lovers at my table. Sweet roasted squash and nutty Parmesan wrap around each grain of orzo, making every bite velvety and comforting. If you ever long for serious coziness in a bowl, this one-pan pasta is the answer.

I first whipped this up on a chilly fall evening when we needed a little cheer at the dinner table. It turned into one of those rare dishes that everyone requests again before they even finish their first helping.

Ingredients

• Butternut squash: bright color and natural sweetness are key Seek one that feels heavy for its size and has smooth skin
• Kosher salt: keeps flavors balanced and pasta water seasoned Look for fine grains for easy dissolving
• Unsalted butter: richness for a silky finish Fresh blocks are best but sticks work fine
• Yellow onion: sets a savory base Pick one that feels heavy and has no green sprouting
• Garlic: provides punchy depth Plump fresh cloves are a must
• Fresh sage: earthy herbal note Always choose fragrant, unblemished leaves
• Orzo: shapes the creamy texture Select classic wheat orzo for best results
• Parmesan: sharpness and depth Real Parmigiano-Reggiano grated right before using is ideal
• Freshly ground black pepper: warmth and gentle spice Use coarsely ground for best aroma and flavor

Step-by-Step Instructions

Prepare the Squash:

Cut the butternut squash into half inch cubes Remove all the seeds and peel so the flesh is smooth Cut small pieces for even cooking

Simmer the Squash:

Place squash into a large wide skillet Add one teaspoon salt and cover with water Simmer over high heat then reduce and cook gently for four to five minutes until tender Drain and set aside

Sauté the Aromatics:

Return the skillet to medium heat and melt two tablespoons butter Add finely chopped onion and half teaspoon salt Cook and stir for seven to nine minutes until onion turns translucent Stir in garlic and sage and cook just until the kitchen smells fragrant about one minute

Toast the Orzo:

Add orzo and the rest of the butter Let the grains toast over medium heat stirring occasionally for two to three minutes until golden and nutty Add half teaspoon salt and two and two thirds cups water Bring up to a simmer cover and cook gently for seven to eight minutes so the orzo absorbs the liquid

Blend the Squash:

While the orzo simmers set aside one cup cooked squash and put the rest in a blender Add about three tablespoons water Blend until extra smooth

Finish the Orzo:

Stir the pureed squash into the orzo until it all turns creamy Fold in Parmesan and quarter teaspoon black pepper Then gently stir back in those reserved squash cubes Warm through until the cheese melts and the mixture thickens Taste and adjust seasoning if needed

Serve:

Spoon into bowls while steaming hot Finish with extra Parmesan and a bit more cracked black pepper

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Whenever I griddle fresh sage leaves to sprinkle on top my whole kitchen fills with the smell of autumn My family always asks for seconds and it is my favorite reason to always keep a squash or two around

How to Store

Leftovers stay good for up to three days when sealed tightly in the fridge The orzo might stiffen so splash in a spoonful of water before reheating Cover your bowl to keep that creamy texture

Ingredient Swaps

If you are all out of sage try a small handful of fresh thyme or a pinch of dried rosemary No butternut squash on hand Canned pumpkin puree works in a pinch though the flavor will be a bit milder

Ways to Serve

A handful of baby spinach tossed in with the orzo wilt it right at the end makes this feel even more wholesome For extra texture scatter crisp fried sage leaves or roasted pepitas on top

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A Little History

Orzo is a pasta shape born in Italy designed to mimic rice grains That makes it ideal for risotto style cooking Most families use butternut only for soups but this pasta dish flips it into full comfort food main course

Commonly Asked Questions

→ How do you prepare butternut squash for this dish?

Peel the squash, then cut it in half crosswise and remove the seeds. Cube into 1/2-inch pieces for even cooking and creamy texture.

→ Can you use store-bought pre-cut squash?

Yes! Save time by using pre-cubed squash. Just check for uniform size so it cooks evenly and blends smoothly.

→ Is orzo cooked like pasta or rice?

For this dish, orzo is toasted with aromatics, then simmered with just enough water to absorb—much like a pilaf, not traditional pasta boiling.

→ What herbs pair well with butternut squash and Parmesan?

Fresh sage is ideal as it compliments the sweetness of the squash. You could also try thyme or rosemary for a different note.

→ How should you store leftovers?

Place cooled orzo in an airtight container and refrigerate for up to 3 days. Reheat gently with a splash of water to revive creaminess.

→ Can you make this dish ahead?

Yes, though texture is best fresh. Reheat with extra water or broth if making ahead, as the orzo thickens during storage.