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This Butternut Squash Orzotto is truly everything I want in a fall dish! Creamy, herby, and just completely dreamy.
I absolutely love risotto, but I know it can be a daunting dish to make on a weeknight with all the attention it requires. With those luxurious flavors as the goal but weeknight ease in mind, I created this “orzotto,” and I truly couldn’t love it more.
What really sets this dish apart is the creaminess that comes from roasted butternut squash! You’ll roast cubed squash, then blend half of it into an exceptionally creamy purée to stir into your cooked orzo. Not only does it bring in that delicious fall flavor, but it also creates the most wonderful texture. The fall flavors are only further amplified with the addition of thyme and sage. Because can you really have a fall squash dish without sage? No, you cannot!
While this makes a wonderful meatless pasta meal any day of the week, it’s also delicious served with chicken, steak, or fish on top of it. Or, you can even add it to your lineup of classic Thanksgiving sides! It is truly so versatile.
Ingredients:
- Butternut Squash
- Extra Virgin Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- Yellow Onion
- Orzo
- Garlic
- Dry White Wine
- Fresh Thyme
- Bay Leaf
- Chicken Broth
- Freshly Grated Parmesan Cheese
- Fresh Sage
Recipe Step-by-Step:
Step One: Roast the butternut Squash
Preheat the oven to 425°F. Arrange the butternut squash in an even layer on a large baking sheet and toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake for 22 to 24 minutes until softened and just beginning to brown. Set aside.
Step Two: Saute the Onion
While the squash roasts, make the orzotto. Heat the remaining 1 tablespoon oil in a deep skillet (braiser or Dutch oven works great) set over medium heat. Add the onion, remaining 1/2 teaspoon salt, and black pepper and cook, stirring, until the onions is translucent, about 3 minutes.
Step Three: Toast the Orzo
Next, add the orzo and toast, stirring, 1 to 2 minutes. Add the garlic, stir, and cook for about 1 minute more. Add the wine and cook, stirring, until it has reduced by about half, about 1 minute.
Step Four: Add Broth and Cook the Orzotto
Reduce the heat to medium-low. Add the thyme bundle, bay leaf, and 1 cup of the broth. Cook, stirring often, until the orzo has absorbed all of the liquid, about 4 to 5 minutes. Continue adding the broth, 1 cup at a time, allowing the orzo to absorb the liquid before adding the next cup. You will use 3 1/4 cups of broth total for the orzo. Cook, stirring often, until the orzo is al dente, about 10 minutes more. Remove from the heat.
Step Five: Blend Half of the Squash
Meanwhile, transfer half of the roasted butternut squash to a high-powered blender with the remaining 3/4 cup broth. Blend until smooth and creamy, about 1 minute.
Step Six: Finish the Orzotto
Add the butternut squash puree, diced butternut squash, Parmesan cheese and sage to the orzotto and stir to combine. Taste and season with more salt, if needed. Garnish with more grated Parmesan and chopped sage. Serve immediately.
Recipe FAQ:
It’s a spin on a classic risotto but made with orzo pasta instead of rice. It has that same creamy, comforting texture but comes together a little more easily.
This dish is best served fresh, as the orzo will continue to absorb liquid as it sits. If making ahead, you may need to stir in a splash of broth when reheating to loosen it back up.
This helps with the overal texture of the final dish! It helps create the creamy consistency that classic risotto is known for.
Absoulutely! Feel free to swap in vegetable broht to make this dish vegetarian.
I am so excited for y’all to give this one a try! Comment below once you do and let me know how you liked it!
For more fall recipes:
Fall Panzanella Salad with Maple Mustard Vinaigrette
Thai-Inspired Curry Butternut Squash Soup
Beef Enchilada Stuffed Acorn Squash
Butternut Squash Orzotto
Ingredients
- 2 pounds butternut squash, peeled and chopped into 1/2-inch cubes (about 5 cups)
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup finely diced yellow onion, about 1/2 large onion
- 1½ cups orzo
- 3 garlic cloves, minced
- ½ cup dry white wine
- 6 fresh thyme sprigs, tied with kitchen twine
- 1 bay leaf
- 4 cups chicken broth, divided (sub veggie broth for vegetarian)
- 1 cup freshly grated Parmesan cheese, plus more to garnish
- 2 teaspoons chopped fresh sage, plus more to garnish
Instructions
Bake the Butternut Squash:
- Preheat the oven to 425°F.
- Arrange the butternut squash in an even layer on a large baking sheet and toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Bake for 22 to 24 minutes until softened and just beginning to brown. Set aside.
Begin the Orzotto:
- While the squash roasts, make the orzotto. Heat the remaining 1 tablespoon oil in a deep skillet (braiser or Dutch oven works great) set over medium heat. Add the onion, remaining 1/2 teaspoon salt, and black pepper and cook, stirring, until the onions is translucent, about 3 minutes.
- Add the orzo and toast, stirring, 1 to 2 minutes. Add the garlic, stir, and cook for about 1 minute more. Add the wine and cook, stirring, until it has reduced by about half, about 1 minute.
- Reduce the heat to medium-low. Add the thyme bundle, bay leaf, and 1 cup of the broth. Cook, stirring often, until the orzo has absorbed all of the liquid, about 4 to 5 minutes. Continue adding the broth, 1 cup at a time, allowing the orzo to absorb the liquid before adding the next cup. You will use 3 1/4 cups of broth total for the orzo. Cook, stirring often, until the orzo is al dente, about 10 minutes more. Remove from the heat.
Blend Half of the Butternut Squash:
- Meanwhile, transfer half of the roasted butternut squash to a high-powered blender with the remaining 3/4 cup broth. Blend until smooth and creamy, about 1 minute.
Finish the Orzotto:
- Add the butternut squash puree, diced butternut squash, Parmesan cheese, and sage to the orzotto and stir to combine. Taste and season with more salt, if needed. Garnish with more grated Parmesan and chopped sage. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
