I absolutely love how this Creamy Orzo Pasta with Roasted Butternut Squash Recipe turns out every single time. There’s something magical about the tender, caramelized hints of roasted butternut squash mingling with that silky, cheesy orzo-it s like comfort food elevated to a cozy autumn dinner. I often make this when I want a dish that feels special but isn t complicated or fussy, perfect for weeknights or a laid-back dinner with friends.
When I first tried this recipe, I was amazed by how the sweetness of the squash paired so beautifully with the earthy sage and creamy parmesan. You’ll find that it s not only delicious but also surprisingly easy to customize with ingredients you probably already have. Trust me, once you give this Creamy Orzo Pasta with Roasted Butternut Squash Recipe a try, it ll quickly become one of your favorite fall dishes!
Why You’ll Love This Recipe
- Comforting Creaminess: The orzo cooks into a luscious, risotto-like texture that feels indulgent yet nourishing.
- Easy to Make: You don t need any fancy kitchen skills-just simple steps lead to impressive flavor.
- Seasonal Flavor Bomb: Roasting the butternut squash brings out its natural sweetness, perfectly complemented by sage and parmesan.
- Versatile and Crowd-Pleasing: Whether for a family dinner or guests, this recipe consistently gets rave reviews.
Ingredients You’ll Need
These ingredients combine beautifully to create layers of flavor and texture. The butternut squash adds sweetness and bite-sized pops of roasted goodness, while the orzo keeps everything creamy and comforting.
- Olive oil: Use good-quality extra virgin olive oil for roasting and sautéing to bring subtle fruitiness and richness.
- Butternut squash: Make sure to pick a fresh, firm one with vibrant skin-the star of the dish.
- Salt and pepper: Simple seasonings that balance flavors perfectly.
- Shallots: They add a mild onion flavor that softens when sautéed, enhancing the dish without overpowering it.
- Garlic: A few cloves provide warmth and depth; don t overdo it or it might dominate.
- Sage leaves: Whether fresh or dried, sage adds that wonderful earthy, slightly peppery aroma.
- Orzo: This tiny pasta cooks quickly and gives you that creamy texture when cooked properly.
- Vegetable stock: Using a flavorful stock instead of water boosts the savory backdrop and keeps it vegetarian-friendly.
- Kale (cavolo nero recommended): Adds vibrant color, nutrition, and a little bite to balance the creaminess.
- Parmesan cheese: Freshly grated for the best melt and sharp, nutty flavor.
Variations
I love playing around with this recipe depending on the season or what s in my fridge. It s super versatile, so feel free to swap out veggies or boost the protein if you like.
- Add protein: I sometimes toss in cooked chickpeas or grilled chicken for a heartier meal that still feels light.
- Different greens: Swap kale for spinach or Swiss chard if that s what you have on hand; they wilt nicely and add a fresh note.
- Dairy-free option: Use nutritional yeast instead of parmesan and a splash of coconut cream for an equally creamy texture without dairy.
- Herb swap: If you don t love sage, thyme or rosemary work wonderfully too-you might discover a new favorite combo!
How to Make Creamy Orzo Pasta with Roasted Butternut Squash Recipe
Step 1: Roast the Butternut Squash to Golden Perfection
This is where the magic begins. Start by preheating your oven to 200°C (400°F). Peel and de-seed your butternut squash, then chop it into bite-sized cubes-aim for uniform pieces so they roast evenly. Toss them with a tablespoon of olive oil, salt, and pepper. I like to scatter fresh sage leaves among the cubes-they roast down and infuse the squash with a subtle herby aroma you ll love. Roast everything on a shallow pan for about 45 minutes until those cubes are tender with gorgeous golden edges. Peek in around 40 minutes-you want some caramelization but not burnt bits.
Step 2: Sauté Aromatics for the Flavor Base
While the squash roasts, heat up your remaining olive oil in a deep pan over low heat. Add finely chopped shallots, minced garlic, and the rest of your sage leaves. Gently sauté for 2-3 minutes until softened and fragrant, but watch closely so the garlic doesn t turn bitter. This layer of flavor is essential and makes the whole dish sing.
Step 3: Cook the Orzo with Stock and Kale
Add your vegetable stock to the pan along with a pinch of salt and the chopped kale. Bring it to a boil, then stir in the orzo. Cook the orzo according to the package directions (about 7-8 minutes), stirring frequently to release starch and prevent sticking. If you notice the mixture thickening too much, add a little more stock or water to keep that creamy, risotto-like consistency. This part is key to getting the dish perfectly creamy rather than gluey.
Step 4: Finish with Parmesan and Roasted Squash
Once the orzo is tender but still has a little bite, remove the pan from heat and stir in freshly grated parmesan cheese. Taste and adjust seasoning with salt as needed. Now, gently fold or spoon the beautifully roasted butternut squash on top-this final touch adds sweetness, texture, and warmth that makes this recipe unforgettable.
Pro Tips for Making Creamy Orzo Pasta with Roasted Butternut Squash Recipe
- Roast Squash Evenly: Cut the squash pieces consistently to avoid some parts roasting faster than others.
- Stir Often: While cooking orzo, stirring releases starch that creates the creamy texture you want.
- Use Fresh Parmesan: Freshly grated cheese melts better and adds a sharper, more vibrant flavor.
- Watch Liquid Levels: Keep extra stock nearby to thin the orzo if it thickens too much-better to add gradually.
How to Serve Creamy Orzo Pasta with Roasted Butternut Squash Recipe
Garnishes
I like to finish this dish with a sprinkle of extra parmesan and a few crisp sage leaves fried quickly in butter-adds a lovely crunch and earthy aroma. A quick drizzle of high-quality olive oil on top right before serving never hurts either!
Side Dishes
This pasta pairs beautifully with a simple green salad with lemon vinaigrette or roasted root vegetables for extra warmth. A crusty slice of sourdough bread is a great side to soak up the creamy sauce as well.
Creative Ways to Present
For dinner parties, serve this in mini cast iron skillets or pretty shallow bowls topped with microgreens and toasted pumpkin seeds for texture contrast. It always impresses and feels like a little luxury on the plate.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find that the flavors actually deepen after resting a day or two. The texture softens slightly but still tastes wonderful warmed up.
Freezing
While I prefer fresh, this Creamy Orzo Pasta with Roasted Butternut Squash Recipe freezes okay if necessary. Freeze in portion-sized containers and thaw overnight in the fridge before reheating gently on the stove or microwave.
Reheating
Reheat over low heat on the stove with a splash of water or stock to revive the creaminess. Stir often to prevent sticking and add a little extra cheese if desired to freshen flavors.
FAQs
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Can I use frozen butternut squash for this recipe?
Yes, you can substitute frozen butternut squash, but be sure to thaw and drain it well before roasting to avoid excess moisture. This helps keep the edges golden and reduces sogginess in the final dish.
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What if I don’t have fresh sage?
Dried sage works wonderfully in this recipe-just use about half the amount since dried herbs have a more concentrated flavor. You can also try thyme or rosemary as alternatives for a different herbal twist.
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How creamy should the orzo be?
The orzo should be tender but still slightly al dente, and the cooking liquid should be creamy and not dry. It should resemble a risotto texture-smooth and slightly saucy, not sticky or clumpy.
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Can I make this vegan?
Absolutely! Skip the parmesan and swap it with nutritional yeast or a vegan cheese alternative. Use vegetable stock as usual, and consider adding a splash of coconut cream or cashew cream for extra richness.
Final Thoughts
This Creamy Orzo Pasta with Roasted Butternut Squash Recipe holds a special place in my kitchen because it s so comforting and delicious without being complicated. I love sharing it with family and friends, especially when the weather turns cool and you crave that cozy, warming meal. I m sure once you try it, you ll cherish it just as much-and maybe even find a few personal twists that make it your own. So go ahead, gather your ingredients and enjoy every creamy, cheesy, squash-filled bite!
Print
Creamy Orzo Pasta with Roasted Butternut Squash Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Creamy Orzo Pasta with Roasted Butternut Squash is a comforting and flavorful vegetarian dish perfect for fall. Roasted butternut squash adds a natural sweetness and tender texture, complemented by sautéed shallots, garlic, and sage. The orzo is cooked risotto-style in vegetable stock with kale for added nutrition, then finished with Parmesan cheese for a rich, creamy finish.
Ingredients
Butternut Squash
- 1 butternut squash large, approximately 2 lbs (1 kg), peeled, de-seeded, and cut into bite-sized cubes
- 1 tbsp olive oil (for roasting)
- Salt and pepper to taste
- 4–5 fresh sage leaves
Sauté Base
- 1 tbsp olive oil
- 2 shallots, chopped
- 2–3 cloves garlic, minced
- 5–6 fresh sage leaves, minced or 0.5 tsp dried sage
Pasta and Additional Ingredients
- 500g (2.5 cups) orzo pasta
- 1 litre + 250ml (5 cups + 0.5 cup) vegetable stock, divided
- 100g (3/4 cup) kale, chopped (cavolo nero recommended)
- 50g (1 cup) Parmesan cheese, freshly grated
- Salt to taste
Instructions
- Roast the Butternut Squash: Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with 1 tbsp olive oil, salt, pepper, and scatter the sage leaves evenly. Arrange the squash on a shallow baking pan and roast in the preheated oven for 45 minutes or until golden and tender.
- Sauté Aromatics: About 20 minutes before the squash finishes roasting, heat 1 tbsp olive oil in a deep pan over low heat. Add the chopped shallots, minced garlic, and remaining minced sage leaves. Sauté gently for 2-3 minutes until fragrant and softened.
- Cook Orzo: Add 1 litre of vegetable stock, chopped kale, and salt to the pan with the aromatics. Bring to a boil. Stir in the orzo and cook for 7-8 minutes according to package instructions until the orzo is tender but still al dente. Stir frequently throughout to release starch and prevent sticking. If the mixture becomes too thick, add the remaining 0.5 cup vegetable stock to maintain a creamy, risotto-like consistency.
- Finish the Dish: Remove the pan from heat and stir in the grated Parmesan cheese. Adjust the salt to taste. Serve the creamy orzo topped with the roasted butternut squash cubes.
Notes
- Use fresh sage leaves if possible for the best flavor, but dried sage is a suitable substitute.
- Feel free to substitute cavolo nero with other hearty greens or spinach.
- If you prefer a vegan option, omit the Parmesan or use a vegan cheese alternative.
- Keep stirring the orzo frequently while cooking to ensure it develops a creamy texture without sticking.
- This dish can be served as a main vegetarian meal or a side dish alongside your choice of protein.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 15 mg
