Can I let you in on a little secret? I’m obsessed with this Creamy Butternut Squash Orzo! Ok, ok, it’s not exactly a secret because I want to tell everyone how easy, budget-friendly, flavorful, and rich this one-pot meal is. It feels like something ripped straight from a restaurant menu, but I make it with genuinely simple ingredients; it comes together in less than an hour and costs about $1.94 per serving. The hardest part is breaking down the butternut squash, but don’t worry, I’ve got you covered with step-by-step photos. Once that’s done, everything comes together in one pot. Comfort and class in a bowl? I’ll take it!
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Creamy, Cozy, and Made in One Pot
If you’ve ever made risotto, the method here will feel familiar, but it moves a whole lot faster! I take my time browning the butternut squash first, then add fresh, fragrant onion and garlic before I add the orzo and vegetable broth. From there, I like to turn on my favorite tunes and stir the orzo for about 10 minutes as it simmers. The squash softens enough that some of it breaks down into the broth, and the orzo releases starch as it cooks, making everything thicker and creamier as you stir.
After the orzo is tender, I stir in fresh kale, heavy cream, and just ⅛ teaspoon of cinnamon. Now, the cinnamon might surprise you, but trust me. It’s only enough to add a subtle hint of warm fall spice without making the pasta taste sweet. A fresh grating of Parmesan completes the dish, and suddenly a squash, some pasta, and a handful of simple ingredients feel very fancy indeed!
Recipe Success Tips
- Keep the squash pieces small and fairly uniform. I cut my butternut squash into a small dice because I don’t only want the pieces to cook evenly. They also need to become tender enough that some of the squash starts breaking down later as I stir the orzo. Larger pieces may still be firm once the orzo is tender.
- Start with a properly heated pan. Let the vegetable oil heat up before adding the squash, then let the cubes sit undisturbed in the pan before stirring. The hot surface quickly drives off moisture from the outside of the squash, allowing it to brown rather than simmer in its own moisture. The squash will also release more easily from the pan once that browned surface develops. I leave mine alone for about 5 minutes before that first stir.
- Keep stirring during the orzo simmer. This isn’t a pasta dish you want to leave bubbling unattended. As the orzo cooks, starch moves from the pasta into the broth, and stirring helps keep that starch distributed throughout the pot. At the same time, your spoon will gently break up some of that very tender squash. Together, those two things create a thick, creamy base before you even add the heavy cream!
- Don’t panic if it gets too thick! Orzo keeps absorbing liquid even after it comes off the heat, so the consistency can change fairly quickly. The finished pasta should still be creamy and easy to spoon. If it starts looking stiff, I’ll add a splash of vegetable broth or cream and stir until it’s loosened to your liking.
- Make it your own. I kept the aromatics and seasonings pretty simple, but there’s plenty of room to play around. Mushrooms would be delicious sautéed with the onion and garlic. You can also add paprika, garlic powder, onion powder, dried herbs, or lean further into those fall flavors with a very small amount of nutmeg, ginger, allspice, or clove.
Creamy Butternut Squash Orzo
Cost $7.74 recipe / $1.94 serving
Ingredients
- 1 (950 g) butternut squash (peeled, tipped, seeds removed & small dice, (about 2 lbs. – heaping 4 cups) $3.08*)
- 1 Tbsp vegetable oil ($0.04)
- 1 tsp salt (divided, $0.04)
- 1 tsp black pepper (divided, (freshly cracked) $0.16)
- ½ (155 g) onion (small dice, (1 cup) $0.30)
- 2 garlic cloves (minced, (1 Tbsp) $0.12)
- 1½ cups (285 g) orzo pasta (uncooked, $0.78**)
- 3 cups (24 oz) vegetable broth ($0.39***)
- ⅛ tsp ground cinnamon ($0.01)
- 1 small bunch kale (washed, stripped, & chopped (2 cups pressed) $1.24****)
- ½ cup (4 oz) heavy cream ($0.62*****)
- ½ cup (30 g) Parmesan cheese (grated, $0.96)
Instructions
- Gather and prepare all ingredients. Peel the butternut squash, cut off the ends, and cut the squash in half where the narrow neck meets the bulbous base. Slice the bulbous base in half lengthwise, scoop out the seeds, then cut both the neck and the seeded portion into small-sized cubes.
- Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Once hot, add the cubed butternut squash in an even layer. Cook for about 15 minutes, stirring every 5 minutes, until the squash is tender and nicely browned on several sides.
- After 15 minutes, add the diced onions, garlic, ½ teaspoon of salt, and ½ teaspoon of pepper. Sauté for about 3 minutes until the onions are softened.
- Add the orzo pasta, vegetable broth, and remaining salt and pepper. Stir to combine.
- Bring the pot to a boil, then reduce to a medium simmer. Cook for 10 minutes, stirring constantly to help break down the squash and orzo. This will help make it thick and creamy.
- After 10 minutes, add the cinnamon, chopped kale, and heavy cream. Stir until the kale has wilted, about 2-3 minutes.
- Divide the butternut squash orzo into bowls, sprinkle on the fresh Parmesan, and enjoy.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Butternut Squash Orzo step-by-step photos
Gather all of your ingredients. Once the orzo hits the skillet, this recipe moves pretty fast. I like to have everything measured out ready to go to make things easier.
Prep the squash: I start by peeling 1 butternut squash (950g) with a veggie peeler and trim off both ends. Next, I cut the squash in half where the narrow neck meets the bulbous base (using a shape knife makes this easier, just slice carefully!). Slice the bulbous base in half lengthwise, scoop out the seeds with a spoon, then cut both the neck and the seeded portion into small evenly-sized cubes.
Brown the squash: Heat 1 Tbsp vegetable oil in a large skillet or Dutch oven over medium heat. Once the oil is hot and shimmering, add the cubed squash in an even layer. Let it cook for about 5 minutes before stirring to develop some color on one side.
Now stir and cook for about 15 minutes total, stirring every 5 minutes or so. Give the squash time to sit against the hot pan between stirs so the edges can develop some golden-brown color. By the end, the cubes should be browned in spots and noticeably softer when pierced with a fork.
Sauté the aromatics: Add ½ diced onion (1 cup), 2 minced garlic cloves (1 Tbsp), ½ tsp salt, and ½ tsp black pepper. Cook for about 3 minutes, stirring occasionally, until the onion looks soft and translucent and the garlic smells fragrant.
Meanwhile, prep the kale: After washing, I strip the kale leaves, discard the tough stem, and chop the leaves. It’ll seem like a lot of kale once you add it to the pot, but it wilts down like spinach. Set aside for now.
Add the orzo and broth: Stir in 1½ cups uncooked orzo (285g), 3 cups vegetable broth, and the remaining ½ tsp salt and ½ tsp black pepper. Scrape the bottom of the pan as you stir to combine evenly.
Bring the mixture to a boil, then reduce the heat to maintain a steady medium simmer. Cook for about 10 minutes, stirring constantly and scraping the bottom of the pan as you go. The orzo should become tender, the liquid should thicken considerably, and some of the softened squash will start breaking down into the sauce. The orzo should look creamy, not brothy.
Finish with the kale and cream: Stir in ⅛ tsp cinnamon, 2 cups chopped kale, and ½ cup heavy cream. Cook for another 2-3 minutes, stirring often, until the kale has wilted and turned deep green and the cream is fully incorporated. The finished orzo should look glossy and creamy. If it becomes thicker than you like, stir in a small splash of vegetable broth or cream to loosen it.
Add the Parmesan and serve: Divide the creamy butternut squash orzo between 4 bowls and sprinkle with ½ cup freshly grated Parmesan (30g). Serve warm while the sauce is at its creamiest. Enjoy!
Serving Suggestions
This butternut squash orzo makes four generous servings (about 2 cups each), so I usually keep the sides simple. Homemade garlic bread is perfect for swiping through any creamy sauce left in the bowl and makes this a really hearty mid week meal. Or for a fresh option, I’ll pair it with a Caesar salad for a tangy, garlicky side that works really well with the mellow sweetness of the squash.
Sometimes I do like to add some extra veggies, and roasted Brussels sprouts or roasted broccoli can cook in the oven while the orzo simmers (meaning they don’t add much extra work as they basically cook themselves!) I also think this orzo would be delicious with some baked chicken breasts or pork chops to turn it into an even bigger meal. Or you could also sprinkle on some crispy bacon for a salty, smoky finish at the end.
Storage & Reheating
Once cooled, transfer any leftovers to an airtight container and refrigerate for 3-4 days. Don’t worry if it looks considerably thicker once it’s chilled. The ozro will absorb liquid from the sauce as it sits, so that’s completely expected.
Reheating
I’ll warm individual portions in the microwave in short intervals, stirring between each one. You can also reheat a larger amount gently in a skillet or saucepan on the stovetop. Add a splash of milk, heavy cream, or vegetable broth before reheating if the orzo looks dry or stiff. Add more as needed until it returns to a creamy consistency.
Freezing
I don’t recommend freezing this recipe if you can avoid it! The orzo will become much softer after freezing and thawing. The cream sauce may also lose some of its smooth consistency and split after thawing.
However, if you have leftovers and storing in the fridge isn’t an option, I’d rather you freeze them than let them go to waste! Store them in airtight freezer-safe container and freeze for up to 3-4 months. Thaw it overnight in the refrigerator, then reheat gently with a little extra liquid to help loosen the sauce.
Other Butternut Squash Recipes I Love
- For a simple cold-weather lunch, try our Butternut Squash Soup for a cozy and easy way to turn one squash into several servings!
- When I have a little more time for dinner, this Butternut Squash Lasagna is well worth it. It’s layered, cheesy, and makes plenty for leftovers.
- Master the basics with this Roasted Butternut Squash. It’s an easy fall side and a handy starting point for salads, bowls, and other meals.
