Looking for a meal that’s cozy, vibrant, and packed with flavor? Orzo with Roasted Butternut Squash is one of those dishes that really celebrates simple ingredients coming together in a big way. It’s tender orzo tossed with caramelized butternut squash, a sprinkle of Parmesan, bright lemon, and a flourish of herbs and toasted nuts to finish. This is weeknight comfort with a touch of elegance—the sort of meal I crave when the weather turns cool, but honestly, I’ll find any excuse to make it all year round!
Ingredients You’ll Need
What I love most about this recipe is how a handful of everyday ingredients transform into something memorable. Each one brings its own personality, whether it’s flavor, color, or creamy texture, so be sure to pick the freshest you can find.
- Orzo pasta: This rice-shaped pasta cooks quickly and soaks up flavor beautifully—perfect for a hearty yet delicate base.
- Butternut squash: Roasted until golden and sweet, the cubes add color, sweetness, and a creamy bite to the finished dish.
- Olive oil: Gives richness and helps the squash caramelize in the oven while keeping everything glossy.
- Salt: Brings all the flavors to life—don’t skimp!
- Black pepper: Adds a subtle background warmth that balances the sweetness of the squash.
- Garlic powder: Offers mellow garlicky depth without overpowering the other flavors.
- Dried thyme: Earthy and fragrant, thyme gives a cozy, savory note that loves to mingle with squash.
- Crushed red pepper flakes (optional): For those who like a gentle kick, a pinch makes all the difference.
- Parmesan cheese: Just a hint adds savory, nutty, salty magic—don’t skip it if you can help it.
- Fresh parsley: Chopped and sprinkled in at the end, it provides a burst of color and freshness.
- Lemon juice: The zingy acidity brightens every bite and balances all the rich, warm flavors.
- Toasted pine nuts (optional): Crunchy, buttery, and so luxurious—they make the dish feel extra special.
How to Make Orzo with Roasted Butternut Squash
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the peeled, cubed butternut squash with olive oil, salt, black pepper, garlic powder, dried thyme, and a pinch of red pepper flakes if you like it a little spicy. Spread the squash cubes out on a baking sheet in a single, even layer so they all get golden and caramelized edges. Roast for 25 to 30 minutes, stirring halfway, until the pieces are fork-tender and have deep golden spots—those little bits of caramelization are flavor gold!
Step 2: Cook the Orzo
While the squash is roasting, bring a large pot of salted water to a boil. Pour in the orzo and cook according to package instructions until just al dente; you want it tender but still with a slight chew. Drain the orzo well, and then return it to the pot, ready to receive all that roasted goodness.
Step 3: Combine Everything
Add the roasted butternut squash straight from the oven to your pot of orzo. While the squash is still hot, sprinkle in the grated Parmesan, drizzle with fresh lemon juice, and toss in the chopped parsley. Gently toss everything together so the cheese melts slightly, the herby scent comes alive, and every bite feels balanced and bright.
Step 4: Taste and Finish
Give your Orzo with Roasted Butternut Squash a quick taste—if it needs more salt, add a pinch, or maybe another squeeze of lemon if you like a sharper pop. Serve it warm, topped with a handful of toasted pine nuts if you’re feeling fancy, for those irresistible buttery crunches in every mouthful.
How to Serve Orzo with Roasted Butternut Squash
Garnishes
A little flourish goes a long way! Shower your Orzo with Roasted Butternut Squash with more fresh parsley for green brightness, shaved Parmesan for extra savory richness, and toasted pine nuts for crunch. If you want even more color, a light dusting of red pepper flakes looks beautiful and kicks things up a notch.
Side Dishes
This cozy dish stands proud as a main, but it pairs wonderfully with a crisp green salad, garlic bread, or sautéed greens like spinach or kale. If you want a more filling meal, serve alongside simple roasted chicken or a platter of grilled vegetables.
Creative Ways to Present
Try serving the orzo piled high in individual bowls with all the toppings artfully arranged, or mound it on a platter for a festive family-style presentation. You can even fill roasted bell pepper halves with the orzo for a fun twist or pack it for an elevated picnic or lunchbox option—it tastes just as good at room temp!
Make Ahead and Storage
Storing Leftovers
Leftover Orzo with Roasted Butternut Squash keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen as they mingle, making next-day lunches a real treat.
Freezing
While the dish is best fresh, you can freeze leftovers if needed. Place in a freezer-safe container, and freeze for up to 2 months. Just know that the texture of the squash may soften more upon thawing, but it will still be plenty delicious.
Reheating
To reheat, add a splash of water or vegetable broth to loosen things up, then warm gently in a skillet or microwave until steaming. Top with a little extra cheese or more parsley to freshen things up before serving.
FAQs
Can I use frozen butternut squash instead of fresh?
Absolutely! Frozen butternut squash saves on prep time. Just make sure to roast it directly from frozen for a little longer, stirring once or twice, until the edges caramelize and any extra moisture cooks off.
Is there a way to make this dish vegan?
Yes! Simply swap out the Parmesan for a dairy-free alternative or a sprinkle of nutritional yeast, and skip the cheese garnish. You’ll still get that wonderful flavor and creaminess.
What if I can’t find orzo?
Any small pasta like pearl couscous, ditalini, or even small shells makes a great substitute. Adjust cooking times and you’ll have a similar texture and mouthfeel.
Can I add extra vegetables?
Go for it! Sautéed spinach, kale, or even peas stir in beautifully with the orzo and squash. Just add them right after combining everything, and let them wilt in the residual warmth.
Can Orzo with Roasted Butternut Squash be served cold?
Yes, you can absolutely enjoy leftovers cold as a pasta salad. The flavors mellow and meld, so it becomes a fantastic grab-and-go lunch the next day.
Final Thoughts
If you’re ready to brighten up your dinner routine with a bowl full of color and comfort, give Orzo with Roasted Butternut Squash a try! It’s simple, satisfying, and just a delight to make and share. Trust me, you’ll find yourself coming back to this cozy favorite all year long.
Print
Orzo with Roasted Butternut Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Orzo with Roasted Butternut Squash recipe combines the delicate texture of orzo pasta with sweet and savory roasted butternut squash, finished with Parmesan cheese and a hint of lemon. It’s a comforting and flavorful dish perfect for a cozy meal.
Ingredients
Orzo:
- 1 cup orzo pasta
Roasted Butternut Squash:
- 2 cups butternut squash (peeled and cubed)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes (optional)
Finishing:
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/4 cup toasted pine nuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast the squash: Toss the cubed butternut squash with olive oil, salt, pepper, garlic powder, thyme, and red pepper flakes. Roast for 25–30 minutes until caramelized.
- Cook the orzo: Cook the orzo in boiling salted water until al dente. Drain and return to the pot.
- Combine ingredients: Add the roasted squash to the orzo with Parmesan cheese, lemon juice, and parsley. Toss gently to combine.
- Serve: Adjust seasoning if needed and serve warm, topped with toasted pine nuts.
Notes
- For a creamier version, stir in cream or ricotta.
- Add sautéed spinach or kale for extra greens.
- Serve warm or at room temperature.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4g
- Sodium: 360mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 6mg
