Description
Creamy Orzo Pasta with Roasted Butternut Squash is a comforting, velvety pasta dish featuring tender orzo coated in a rich, creamy sauce combined with sweet, caramelized roasted butternut squash. Enhanced with aromatic garlic, onion, fresh herbs, and Parmesan cheese, this quick and simple recipe transforms everyday ingredients into a cozy, gourmet meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Orzo Pasta
- 1 cup orzo pasta
Roasted Butternut Squash
- 1 medium butternut squash (peeled, diced into bite-sized cubes)
- 2 tablespoons olive oil or butter (for roasting)
- Salt and pepper to taste
Aromatics and Sauce
- 2 tablespoons butter or olive oil (for sautéing)
- 3 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 cup heavy cream or full-fat coconut milk
- ½ cup grated Parmesan cheese (or nutritional yeast for dairy-free)
- 1 tablespoon fresh sage or thyme leaves
- Salt and pepper to taste
Instructions
- Roast the Butternut Squash: Peel and dice the butternut squash into uniform bite-sized cubes. Toss the cubes lightly with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in a preheated oven at 425°F (220°C) for 25 to 30 minutes, turning halfway through, until the squash is tender and golden brown with caramelized edges.
- Cook the Orzo Pasta: While the squash is roasting, bring a large pot of salted water to a boil. Add the orzo and cook until just al dente, about 7 to 9 minutes. Drain the pasta and set aside to prevent it from becoming mushy when mixed with the sauce.
- Sauté Aromatics: In a large skillet, heat butter or olive oil over medium heat. Add finely chopped garlic and onion, sautéing for 3 to 5 minutes until translucent and fragrant, creating a flavorful base for the sauce.
- Combine and Create the Creamy Sauce: Pour the heavy cream or coconut milk into the skillet with the sautéed aromatics. Stir to combine and bring to a gentle simmer. Gradually add grated Parmesan cheese while stirring continuously until melted and the sauce thickens. Add the roasted butternut squash and cooked orzo to the skillet, stirring gently to coat everything evenly with the creamy sauce.
- Add Fresh Herbs and Adjust Seasoning: Stir in fresh sage or thyme leaves to infuse the dish with aromatic herbal notes. Taste and add additional salt and pepper if needed to balance flavors perfectly.
Notes
- Use fresh butternut squash for the best flavor and texture.
- Do not overcook the orzo; al dente texture maintains a perfect bite when mixed with sauce.
- Optionally toast dry orzo in a dry pan before cooking to add a nutty flavor.
- Add Parmesan gradually to prevent clumping and ensure a smooth sauce.
- Add fresh herbs at the end to keep their flavors bright and fresh.
- For dairy-free variations, use coconut milk and nutritional yeast instead of heavy cream and Parmesan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg