This creamy butternut squash orzo is my go-to comfort dish as soon as the weather turns chilly. It’s a cozy mix of tender roasted squash, creamy orzo pasta, wilted kale, freshly grated Parmesan, and those irresistible rosemary garlic pecans on top for crunch.
It’s one of those recipes that feels special enough for the holiday table but is easy enough to make on a weeknight. I often serve it as a side dish for family dinners, but honestly, it’s hearty enough to stand on its own as a vegetarian main.
I started making this a few years ago when I wanted something warm and filling to bring to a Friendsgiving. It was such a hit that it’s now on my fall rotation every year. The sweetness of the squash with the savory, herby pecans just works.
Ingredient Notes
Butternut Squash
I like using a small butternut squash, peeled and diced into half-inch cubes so it roasts quickly and evenly. Roasting really brings out its sweetness and gives those caramelized edges that make the final dish so much better. I try to pick one that feels heavy for its size—it’s usually sweeter that way.
Vegetable Broth
I usually go with vegetable broth to keep this vegetarian so everyone can enjoy it. If you’re not worried about that, chicken broth works well too and gives a slightly richer flavor. Sometimes I’ll use homemade broth if I have any stashed in the freezer.
Kale
Chopped kale adds color and a bit of nutrition. I throw it in at the end so it wilts just enough without turning mushy. If kale isn’t your thing, spinach works great and wilts even faster. I’ve also used Swiss chard when I had it in the garden.
Parmesan Cheese
Freshly grated is really the way to go. The pre-grated stuff doesn’t melt as nicely and has anti-caking agents that can make the sauce grainy. I usually just use a box grater and do it myself.
Pecan Topping
These pecans are my favorite part. I toast them in butter with garlic and rosemary until they smell amazing. Then I give them a rough chop so there’s plenty of texture on top of the creamy pasta. Don’t skip this if you can help it—it really makes the dish feel restaurant-quality at home.
Also try these Butternut Squash recipes:-
How I Make This Cozy Butternut Squash Orzo
1. Roast the Squash
I preheat the oven to 400°F, toss the cubed squash with olive oil, salt, and pepper, and spread it out in a single layer. Roasting takes around 25 to 30 minutes—just enough time to get the rest of the dish going. I usually give it a flip halfway through so it browns evenly.
2. Toast the Rosemary Garlic Pecans
While the squash is in the oven, I melt butter in a small pan and add chopped pecans with minced garlic and fresh rosemary. I cook it for about 3 to 5 minutes, stirring so it doesn’t burn. When they’re fragrant and golden, I dump them onto a cutting board, sprinkle them with a pinch of salt, and chop them roughly. These store well in a jar if you want to make them ahead.
3. Sauté the Aromatics
In a big pot, I melt some butter and sauté a chopped shallot for 3 to 5 minutes until it softens and smells sweet.
4. Toast the Orzo
I add minced garlic, fresh rosemary, thyme, and the dry orzo pasta to the pot. Cooking the orzo for 2 to 3 minutes helps it get a nutty, toasty flavor—just watch it so it doesn’t burn.
5. Simmer the Broth
Next, I pour in about 3 cups of broth. I bring it to a gentle boil, then lower the heat and simmer for 10 to 12 minutes, stirring often so the orzo doesn’t stick. If it looks too dry before the pasta is tender, I’ll splash in a bit more broth.
6. Finish with Squash, Kale, and Parmesan
Once the orzo is al dente and most of the liquid is absorbed, I stir in the roasted squash, chopped kale, a splash of cream, and plenty of grated Parmesan. I cook it just until the kale wilts and everything gets nice and creamy.
7. Top and Serve
I spoon it into bowls while it’s piping hot and scatter those buttery rosemary pecans over the top. If I’m feeling fancy, I add extra Parmesan and a pinch of crushed red pepper flakes for heat.
What I Serve It With
This is so good on its own, but I love pairing it with something simple and hearty for dinner. Here are a few favorites from my table:
- Pan-seared chicken thighs or lemon-butter chicken
- A crisp green salad with a punchy vinaigrette
- Simple sautéed greens if I want to keep things light
- Warm garlic bread or soft dinner rolls to mop up every last bit
At Thanksgiving, I serve this in a big shallow bowl and let everyone help themselves. It looks beautiful with those orange and green colors and the pecans on top.
Storage and Leftovers
Cool and Store
I let the orzo cool completely before packing it up. I usually use an airtight container for the pasta and keep the pecans separate in a small jar on the counter so they stay crunchy.
Refrigerate
The orzo keeps well in the fridge for about 5 days. It’s one of those meals that somehow tastes even better the next day.
Reheat Gently
When I reheat it, I usually add a splash of broth or water to loosen it up since it thickens in the fridge. A quick warm-up on the stove or in the microwave does the trick.
Butternut Squash Orzo Recipe
When the cooler weather hits and squash season rolls around, I can’t resist the pull of cozy, creamy comfort food — especially when it comes together in one pot.
Ingredients
For the orzo:
- 1 small butternut squash, peeled, seeds removed, & cut into ½-inch cubes (about 4 cups)
- 1 tablespoons olive oil
- 2 tablespoons salted butter
- 1 large shallot, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1/2 teaspoon fresh rosemary
- 1 1/2 cups uncooked orzo pasta
- 3 to 3 1/2 cups vegetable broth
- 2 cups chopped fresh kale
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Kosher salt and black pepper, to taste
- Garnish: crushed red pepper flakes, freshly grated Parmesan cheese
For the pecans:
- 2 tablespoons butter
- 1 cup pecans
- 2 cloves garlic, minced
- 1 teaspoon rosemary
- Pinch of kosher salt
Instructions
- Preheat your oven to 400°F. Place the cubed butternut squash on a large baking sheet, drizzle with olive oil, and toss to coat.
- Season with salt and pepper. Spread the squash in a single layer and roast for 25 to 30 minutes, turning halfway through, until the squash is tender.
- While the squash is roasting, prepare the toasted rosemary garlic pecans. In a small skillet, melt butter over medium heat.
- Add the pecans, garlic, and rosemary, and cook for 3 to 5 minutes, stirring often, until the pecans are toasted. Transfer to a cutting board, sprinkle with a pinch of salt, and roughly chop. Set aside.
- In a large pot, melt the butter over medium-high heat. Add the minced shallot and sauté for 3 to 5 minutes until softened. Stir in the garlic, rosemary, thyme, and uncooked orzo.
- Reduce the heat to medium-low and cook for 2 to 3 minutes, stirring frequently, until some pieces of orzo are lightly toasted.
- Pour in 3 cups of vegetable broth and bring to a boil. Reduce the heat and simmer for 10 to 12 minutes, stirring often, until the orzo is al dente and most of the broth has been absorbed. If needed, add the remaining ½ cup of broth.
- Once the orzo is ready, stir in the roasted butternut squash, kale, heavy cream, and Parmesan cheese.
- Mix until the kale wilts and the orzo becomes creamy. Season with salt and pepper to taste.
- Serve the dish warm, garnished with the toasted pecans, a sprinkle of crushed red pepper flakes, and extra Parmesan cheese if desired.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 584Total Fat 34gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 19gCholesterol 51mgSodium 1480mgCarbohydrates 59gFiber 6gSugar 7gProtein 15g
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