Butternut Squash Orzo
Nov 17, 2025 03:35 PM
Butternut Squash Orzo - creamy orzo with roasted butternut squash, kale, parmesan cheese, and garlic rosemary pecans. This cozy and comforting orzo can be served as a side dish or main dish and is perfect for Thanksgiving!
I love making Creamy Orzo, it’s a simple and delicious dish. I decided to make a fall version and came up with this comforting Butternut Squash Orzo.
This dish combines tender orzo pasta with roasted butternut squash. The squash adds a natural sweetness and creamy texture, while the orzo provides a hearty base. The dish is seasoned with shallot, garlic, onion, and fresh herbs. I also stir in kale and plenty of Parmesan cheese for richness. For extra flavor, top the orzo with garlic rosemary pecans that add a nice savory crunch!
This butternut squash orzo can be served as a side dish or as a main course, and is a great dish for fall and winter when squash is in season. I love making it for Thanksgiving because it is cozy, comforting, and pretty to serve!
Ingredients:
For the orzo
- 1 small butternut squash, peeled, seeds removed, & cut into ½-inch cubes (about 4 cups)
- 1 tablespoons olive oil
- 2 tablespoons salted butter
- 1 large shallot, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1/2 teaspoon fresh rosemary
- 1 1/2 cups uncooked orzo pasta
- 3 to 3 1/2 cups vegetable broth
- 2 cups chopped fresh kale
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Kosher salt and black pepper, to taste
- Garnish: crushed red pepper flakes, freshly grated Parmesan cheese
For the pecans
- 2 tablespoons butter
- 1 cup pecans
- 2 cloves garlic, minced
- 1 teaspoon rosemary
- Pinch of kosher salt
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
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