This creamy butternut squash orzo is a cozy and delicious fall pasta dinner that has the consistency of risotto and doesn’t use any heavy cream! Roasted butternut squash, spinach, fresh herbs, and Manchego cheese give this creamy pasta wonderful fall flavors. It can be served as a main dish or side dish and is perfect for Thanksgiving!
Craving more fall pasta recipes? Try this butternut squash orzo salad and brussels sprouts and butternut squash pasta!
Fall pasta recipes are some of my favorites and contrary to popular belief, not all pasta recipes have to be heavy and loaded with cream and cheese.
What I love about this butternut squash orzo is that it’s creamy, but it doesn’t use any heavy cream. Stirring the orzo often while it cooks, produces a creamy consistency similar to risotto. Sometimes it’s even called orzotto!
Roasted butternut squash and spinach (or kale) give the pasta plenty of nutrients and fresh herbs like sage and thyme lend it those delicious fall flavors. But the secret to this creamy orzo is the Manchego cheese and a pinch of nutmeg!
Manchego cheese is a sheep’s milk cheese that has a buttery, nutty, salty flavor that doesn’t have quite as sharp of a flavor as parmesan cheese. Freshly grated nutmeg also has a nutty, warm flavor with hints of cloves. The combination of both gives this fall orzo a unique flavor and one that will have you going back for seconds!
Ingredient Notes
Butternut squash – Look for a butternut squash with a long neck. You get more for your money this way because it’s all edible. No seeds or hollow hole.
Shallots and garlic – The aromatics. I like to use shallots for their milder onion flavor and they cook faster. The recipe calls for 2-3 cloves of garlic depending on how much garlic flavor you want.
Sage and thyme – It’s best to use fresh herbs for this recipe. Dried herbs won’t have the same flavor.
Italian seasoning – A blend of dried herbs including rosemary, thyme, oregano, basil, and marjoram.
Nutmeg – I highly recommend buying whole nutmeg and grating it yourself with a microplane zester. The flavor is so much better than ground nutmeg.
Orzo – A small rice shaped pasta. It gets tender and “creamy” when stirred consistently in the broth. I don’t recommend substituting it with a different shaped pasta because it won’t have the same consistency.
Chicken broth – Use low sodium broth. You can replace chicken broth with vegetable broth to make this recipe vegetarian.
Spinach – Keep it easy and grab a bag of pre-washed baby spinach. It looks like a lot when you add it in, but it wilts down significantly.
Manchego cheese – Manchego cheese is a Spanish sheeps milk cheese. It has a wonderful mild, buttery, salty, nutty flavor that pairs perfectly with all the fall ingredients.
Tips for Making Butternut Squash Orzo
- Use a large deep skillet or pot. It should be deep enough to cook the orzo in the broth without it spilling out the sides.
- When cooking the shallots and garlic be careful not to burn them or they will have a bitter flavor.
- Toast the orzo for a minute or two before pouring in the broth. It gives the orzo a toasted, nutty flavor.
- Once the broth is added in with the orzo bring it to a boil, but then lower the heat and let it gently simmer. If it cooks on too high of heat the orzo will absorb the liquid before it’s tender and fully cooked.
- Stir the orzo often to prevent it from sticking to the bottom of the skillet.
- Have an additional 1/2 cup of broth on hand in case the orzo isn’t fully cooked, but all the broth is absorbed. You control how thick the pasta sauce is.
Substitutions
- Manchego cheese can be substituted with parmesan cheese, mozzarella, or fontina cheese, however the flavor will be a little different.
- Spinach can be substituted with chopped kale.
- Butternut squash can be substituted with roasted acorn squash, delicata squash, or kabocha squash.
- If you want to add protein to this recipe, shredded chicken or bacon is a great addition.
Storage
Store the leftover orzo in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing the leftovers. The orzo will be mushy once it’s defrosted.
Reheat the leftovers in the microwave or gently on the stove. The orzo will absorb some of the sauce as it sits, so you might need to add a splash of broth when reheating it.
More Orzo Recipes
Orzo is my favorite pasta shapes. It’s great for pasta salads and one pot pasta recipes. Try out these orzo recipes next!
Preheat oven to 400° F. and line a baking sheet with parchment paper. Place the cubed butternut squash onto the baking sheet and drizzle with 1 1/2 tablespoons olive oil. Season with salt and pepper then toss together. Spread the squash into a single layer and place it onto the middle rack of the oven. Roast for 20-30 minutes or until tender. Toss halfway through the cooking time.
Halfway through the cooking time of the squash, heat a large skillet over medium heat. Add the remaining 1/2 tablespoon of olive oil to the skillet along with the shallots.
Cook for 1 minute then add in the garlic and cook for another minute. Pour in the orzo, Italian seasoning, sage, and thyme. Stir together, toasting the orzo for another minute.
Pour in the broth, season with salt and pepper, stir, and bring the mixture to a boil. Once boiling, lower the heat to a simmer. Cook for 10-12 minutes or until the orzo is tender and most of the liquid is absorbed. Stir often to prevent the orzo from sticking to the bottom of the pan. You may need to add additional broth if it’s absorbed before the orzo is tender. Add the broth a couple tablespoons at a time.
Once the orzo is tender, stir in the spinach until it’s wilted. Stir in the nutmeg and cheese until it melts. Stir in the roasted butternut squash. Taste for seasoning and add extra salt and pepper if needed. Serve immediately.
- The leftovers will keep for up to 4 days in an airtight container in the fridge.
- This will serve 4-6 people. The nutritional info is based off of 4 servings.
Calories: 435kcalCarbohydrates: 67gProtein: 14gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 111mgPotassium: 817mgFiber: 7gSugar: 8gVitamin A: 16400IUVitamin C: 37mgCalcium: 270mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this Butternut Squash Orzoplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
