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
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.
Notes
- For added protein, stir in cooked chicken or chickpeas.
- This dish also works well with roasted sweet potatoes instead of butternut squash.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg