Butternut Squash Orzo

SJG3483's Note:

When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups diced peeled butternut squash (1/2-inch dice)
• 4 cups vegetable broth
• 1 cup orzo pasta (rice-shaped pasta)
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons chopped fresh basil
• salt and pepper

Directions:

1. In a deep skillet, melt butter with oil over medium-high heat.
2. Add onion and cook for about 6 minutes, or until tender and starting to brown.
3. Add garlic and cook for 30 seconds.
4. Add squash and stir.
5. Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
6. While it is simmering, bring the remaining broth to a boil.
7. Add orzo and cook for about 8 minutes, until cooked al dente.
8. Drain any excess liquid.
9. Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
10. Pour into a bowl and toss with basil and cheese.
11. Add salt and pepper to taste.

Reviews

[Chef C.S.]

The best butternut squash recipe EVER! Only changes I made were I toasted the orzo before cooking it, I used Thai Coconut Curry stock because it was expired & I needed to use it and it sounded like it would be really good w/ it, and added walnuts at the end for some protein. Topped w/ a tiny bit of parmesan & basil at the end (some cheese was in the orzo too). Even the pickiest 4 yr old in the world ate 7 bites w/o turning his nose up in too much disgust and that's HUGE! Delicious. Thanks for the recipe. I'll make this again & again. I saved my broth so I can make it again later this week. I may freeze 3-1/2 C to make it easy to use and ready for the recipe.

[meltedcountry]

We didnt have orzo, so we just used the rice we already had in the pantry. Chicken broth and romano cheese (also what we had on hand). Seriously delish! Thanks for sharing this, we will def make this again!

[Chef #787784]

Love, love, love this recipe. I made it two batches today because my squash was large and I had over six cups to use. The first batch was made with the original ingredients and was great. The dish will be added to the regular rotation in my house. The second batch I switched some ingredients: leeks in place of onion, yellow curry in place of basil (added in at the same time as the broth), couscous in place of orzo and omitted the cheese. It was delicious!