Introduction
As the cooler months approach, there’s nothing quite like a warm, comforting bowl of pasta to lift your spirits. Creamy butternut squash orzo embodies the essence of cozy home cooking, combining the rich flavors of roasted squash with the delightful texture of orzo pasta. This dish is not only satisfying but also a feast for the eyes, showcasing vibrant orange hues that can brighten any table.
Butternut squash, with its natural sweetness, pairs beautifully with a creamy sauce, making this dish a perfect choice for weeknight dinners or special gatherings. The addition of herbs and a splash of lemon creates a harmonious balance, while the orzo provides a satisfying chew that complements the creaminess. Whether you’re a seasoned cook or just starting out, this recipe invites you to savor the warmth of home-cooked comfort.
Ingredients
- 1 cup orzo pasta
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
- Juice of 1 lemon
Directions & Preparation
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
- While the squash is roasting, bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, sauté the diced onion in a bit of olive oil until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Pour in the vegetable broth and bring to a simmer. Stir in the roasted butternut squash, dried thyme, and heavy cream. Allow the mixture to simmer for 5-7 minutes, thickening slightly.
- Add the cooked orzo to the skillet, stirring to combine everything evenly. Cook for another 2-3 minutes to heat through.
- Remove from heat and stir in the grated Parmesan cheese and lemon juice. Adjust seasoning with salt and pepper if necessary.
- Serve warm, garnished with fresh parsley for a touch of color and flavor.
FAQs
What if the sauce is too thick?
If the sauce becomes too thick, simply stir in a little extra vegetable broth or cream until you reach the desired consistency.
Can I use a different type of pasta instead of orzo?
Yes, if you prefer, you can substitute orzo with small pasta shapes like ditalini or even rice, adjusting the cooking times as necessary.
What can I do if the butternut squash is undercooked?
If the squash is still too firm after roasting, you can add it to the skillet earlier with the broth and cream, allowing it to cook until tender.
How can I enhance the flavor of the dish?
Consider adding a pinch of nutmeg or a splash of balsamic vinegar for depth, or incorporate sautéed mushrooms for an earthy twist.
Can I make this dish vegetarian?
The recipe is already vegetarian. Ensure your broth is vegetable-based for a fully vegetarian option.
What other toppings can I add for extra flavor?
To enhance flavor, you can sprinkle some toasted pine nuts or crispy sage leaves on top before serving.
What if I don’t have heavy cream?
You can substitute heavy cream with half-and-half or a non-dairy cream alternative, adjusting the richness as desired.
Can I add protein to this dish?
Yes, grilled chicken or sautéed shrimp can be excellent additions for extra protein. Just adjust cooking times accordingly.
Conclusion
Creamy butternut squash orzo is the perfect dish for those chilly evenings when you crave something warm and inviting. This recipe not only highlights seasonal ingredients but also brings a touch of elegance to your dinner table without the fuss.
Whether you share it with loved ones or enjoy it solo, this comforting pasta dish is bound to become a favorite in your home. Embrace the cozy flavors and enjoy every bite!
Recipe Card
Creamy Butternut Squash Orzo: A Cozy Pasta Dish
Ingredients
- 1 cup orzo pasta
- 2 cups butternut squash peeled and cubed
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped (for garnish)
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until tender and slightly caramelized.
- While the squash is roasting, bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, sauté the diced onion in a bit of olive oil until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Pour in the vegetable broth and bring to a simmer. Stir in the roasted butternut squash, dried thyme, and heavy cream. Allow the mixture to simmer for 5-7 minutes, thickening slightly.
- Add the cooked orzo to the skillet, stirring to combine everything evenly. Cook for another 2-3 minutes to heat through.
- Remove from heat and stir in the grated Parmesan cheese and lemon juice. Adjust seasoning with salt and pepper if necessary.
- Serve warm, garnished with fresh parsley for a touch of color and flavor.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
