Name: Orzo with Roasted Butternut Squash Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 2 cups butternut squash, peeled and diced into 1/2-inch cubes; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 ounces orzo pasta; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); 1/2 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley; 1 tablespoon lemon juice

Jump to Recipe·Print Recipe

If you’re searching for a vibrant, veggie-forward recipe to bring both comfort and color to your dinner table, look no further than Orzo with Roasted Butternut Squash. This incredibly cozy dish balances the sweetness of caramelized squash with tender orzo pasta, bright lemon, a hint of fresh parsley, and plenty of savory Parmesan. Not only is it simple to make, but it’s also an absolute crowd-pleaser—whether you’re serving it as a hearty side or a satisfying vegetarian main!

Ingredients You’ll Need

Orzo with Roasted Butternut Squash Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Orzo with Roasted Butternut Squash couldn’t be easier, and each one truly shines through in the final dish. From the roasted squash to the fresh garlic, even simple staples come together for eye-catching flavor.

Butternut squash: Peel and dice into 1/2-inch cubes for perfect roasting and sweet, nutty bites in every forkful.
Olive oil: Helps the squash roast to golden, caramelized perfection with a silky finish.
Salt: Essential for seasoning the squash and ensuring every element pops.
Black pepper: Delivers gentle, earthy warmth to round out each bite.
Orzo pasta: These tiny rice-shaped noodles cook up tender and create a luscious base for all the flavors.
Unsalted butter: Adds richness and depth, pulling all of the ingredients together into a velvety dish.
Garlic: Minced garlic perfumes the pasta and infuses the dish with punchy, savory notes.
Red pepper flakes (optional): A spicy boost for those who like a little kick with their comfort food.
Grated Parmesan cheese: For that essential salty, umami lift and creamy texture.
Chopped fresh parsley: A sprinkle of green that delivers freshness and color at the very end.
Lemon juice: Brightens everything up, balancing the richness with a zesty finish.

How to Make Orzo with Roasted Butternut Squash

Step 1: Roast the Butternut Squash

Preheat your oven to 425°F (220°C). Toss the diced butternut squash with olive oil, salt, and black pepper in a large bowl until each piece is well coated. Spread the squash out in a single layer on a baking sheet, making sure there’s enough space for the pieces to caramelize instead of steam. Roast for 20 to 25 minutes, stirring halfway through, until the squash is beautifully tender and sporting golden edges.

Step 2: Cook the Orzo

While the squash is roasting, bring a pot of generously salted water to a boil. Pour in your orzo pasta and cook according to the package instructions, usually about 8 to 10 minutes, until al dente. Drain the orzo and set it aside—you’ll reuse the pot for the next step, so don’t clean it just yet!

Step 3: Sauté Garlic and Spice

In the same pot you used for the orzo, melt the unsalted butter over medium heat. Add your minced garlic (and red pepper flakes if you’re feeling bold!) and cook for about a minute, stirring often. You want to smell that irresistible garlicky aroma, but be careful not to let the garlic brown.

Step 4: Combine Everything

Add the cooked orzo back to the pot along with the roasted butternut squash. Sprinkle in the Parmesan cheese and chopped parsley, then drizzle with fresh lemon juice. Stir everything together gently until well combined and the cheese is starting to melt. Taste and adjust seasoning if needed—sometimes a pinch more salt or a grind of black pepper makes all the difference.

Step 5: Serve and Enjoy!

Spoon your Orzo with Roasted Butternut Squash into bowls or onto a serving platter while it’s still warm. The colors and aroma alone make it hard to resist digging in right away!

How to Serve Orzo with Roasted Butternut Squash

Garnishes

Give your Orzo with Roasted Butternut Squash an extra flourish by sprinkling more fresh parsley, a final snowfall of grated Parmesan, or even a squeeze of lemon on top. For color, a touch of cracked black pepper or a little lemon zest makes the dish instantly eye-catching.

Side Dishes

This dish pairs wonderfully with a crisp green salad, garlicky sautéed greens, or warm, crusty bread for mopping up every last bite. If you want to add protein, simply stir in cooked chicken or chickpeas—both are fantastic companions!

Creative Ways to Present

For a wow-worthy presentation, serve your Orzo with Roasted Butternut Squash in a shallow serving bowl, top with microgreens, or tuck it inside roasted bell pepper halves. Mini casserole dishes or ramekins also make for charming individual portions at a dinner party.

Make Ahead and Storage

Storing Leftovers

Leftover Orzo with Roasted Butternut Squash keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it just as delicious for lunch the next day.

Freezing

If you’d like to freeze this dish, let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best texture and flavor.

Reheating

To reheat, add a splash of water or broth to the orzo and warm gently in a skillet over medium heat, stirring occasionally. You can microwave it as well; just cover and heat in short intervals, stirring in between to keep everything creamy.

FAQs

Can I use pre-cut butternut squash?

Absolutely! Using pre-cut squash saves you prep time and works perfectly in this recipe. Just make sure the pieces are similar in size so they roast evenly and get that gorgeous caramelization.

What other pasta can I use instead of orzo?

If orzo isn’t on hand, tiny pasta shapes like farfalline, ditalini, or even small pearl couscous can step in. The key is to use a similarly sized pasta so every bite gets a good mix of squash and cheese.

How can I make this vegan?

To make Orzo with Roasted Butternut Squash vegan, simply use plant-based butter and either skip the Parmesan or use a dairy-free Parmesan substitute. The results will still be creamy, flavorful, and completely satisfying.

Can I add other vegetables?

Definitely! Roasted sweet potatoes, carrots, or even Brussels sprouts are fantastic tossed in alongside—or in place of—butternut squash. Feel free to get creative with whatever is in season or in your fridge.

Is this a main dish or a side?

Orzo with Roasted Butternut Squash is versatile enough to stand alone as a vegetarian main, especially with an added protein, or can be served as an impressive side for any meal. It’s hearty, filling, and packed with impressive flavor either way.

Final Thoughts

I can’t recommend making Orzo with Roasted Butternut Squash enough—it’s the kind of recipe that brightens up any meal and brings everyone back for seconds. Whether you’re cooking for a crowd or just need something truly comforting on a busy weeknight, give this dish a try and watch it become a new favorite. Happy cooking!

Orzo with Roasted Butternut Squash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Orzo with Roasted Butternut Squash is a delicious Mediterranean-inspired dish that combines the sweetness of roasted butternut squash with the savory flavors of garlic, Parmesan cheese, and fresh herbs. This vegetarian side dish is perfect for fall and winter meals.

Ingredients

Scale

Roasted Butternut Squash:

2 cups butternut squash, peeled and diced into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Orzo:

8 ounces orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven: Preheat oven to 425°F (220°C).
Roast butternut squash: Toss butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20–25 minutes until tender and caramelized.
Cook orzo: Cook orzo in salted boiling water according to package directions; drain and set aside.
Prepare orzo: Melt butter in a large pot over medium heat. Add garlic and red pepper flakes, cook for 1 minute. Add cooked orzo, roasted squash, Parmesan cheese, parsley, and lemon juice. Stir until heated through.
Serve: Adjust seasoning to taste and serve warm.