Butternut Squash Orzotto

Close up of Butternut Squash Orzotto in skillet with wooden spoon.

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Prep Time15

Cook Time30

Total Time45

Servings:

Author: Alex Snodgrass

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

Storage Note: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth as needed to restore its creamy consistency.

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