How do you make butternut squash orzo?

Start by roasting cubed butternut squash with olive oil, salt, pepper, and fresh thyme until golden. Meanwhile, toast orzo in a skillet with garlic, olive oil, and smoked paprika. Add chicken stock and simmer until tender. Stir in spinach and cream, then fold in the roasted squash. This method delivers creamy orzo with roasted butternut squash that’s flavorful and comforting.

What pairs well with roasted butternut squash?

Roasted butternut squash pairs beautifully with pasta, grains, leafy greens, and savory proteins. In this recipe, orzo and spinach make the perfect match. You can also enjoy it alongside roasted garlic potatoes or garlic rolls, or even mixed into a seasonal salad with nuts and goat cheese.

Does butternut squash go with pasta?

Absolutely. Butternut squash has a naturally sweet flavor and creamy texture that pairs wonderfully with pasta. It adds depth and contrast to dishes like orzo, penne, or gnocchi. Recipes like butternut squash gnocchi with sausage are great examples of how squash and pasta shine together.

What dishes pair well with orzo?

Orzo is incredibly versatile and pairs well with roasted vegetables, creamy sauces, grilled meats, and fresh herbs. In this recipe, pairing it with roasted squash and spinach creates a balanced one-dish meal. For added protein, serve alongside our flank steak creamy orzo .

Orzo with Roasted Butternut Squash

Name: Orzo with Roasted Butternut Squash: Creamy, Cozy, and Flavor-Packed Fall Favorite
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 12 oz butternut squash, peeled, seeded, and cubed 1 tablespoon olive oil Salt and pepper, to taste 2 tablespoons fresh thyme (leaves only); 1.5 cups orzo, uncooked 5 cloves garlic, minced ¼ teaspoon smoked paprika 1 tablespoon olive oil; 2.5 cups chicken stock ½ teaspoon salt ½ teaspoon Italian seasoning 5 oz fresh spinach ½ cup heavy cream

Ingredients

Scale

12 oz butternut squash, peeled, seeded, and cubed

1 tablespoon olive oil

Salt and pepper, to taste

2 tablespoons fresh thyme (leaves only)

1.5 cups orzo, uncooked

5 cloves garlic, minced

¼ teaspoon smoked paprika

1 tablespoon olive oil

2.5 cups chicken stock

½ teaspoon salt

½ teaspoon Italian seasoning

5 oz fresh spinach

½ cup heavy cream

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Instructions

1. Preheat oven to 400°F.

2. Toss cubed squash with olive oil, salt, pepper, and thyme. Spread on parchment-lined baking sheet and roast 20–30 minutes.

3. In a large skillet, toast orzo, garlic, paprika, and olive oil over medium heat for 3 minutes.

4. Add chicken stock, salt, and seasoning. Simmer 10 minutes, stirring often.

5. Stir in spinach until wilted.

6. Add cream and mix until combined. Season to taste.

7. Fold in roasted squash and garnish with thyme. Serve hot.

Notes

Roast squash while orzo cooks to save time.

Add grilled chicken or sausage for more protein.

Store leftovers up to 4 days. Add broth or cream when reheating.

Author: Emily Frost
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop, Oven
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 395
Sugar: 5g
Sodium: 480mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 4g
Protein: 10g
Cholesterol: 35mg