When the leaves turn golden and the air gets colder, there’s nothing quite like a warm, comforting bowl of creamy Orzo Pasta with butternut squash to welcome the fall season! This dish is an easy recipe I enjoy making during the colder months. This orzo pasta with butternut squash includes seasonal ingredients like mushrooms, squash, sage and baby spinach.
And the best thing? This delicious Fall Pasta recipe can easily be done in 30 minutes, making it a suitable and warming dinner after busy weekdays. I always try to combine seasonal ingredients if possible, or at least such that match together really well in terms of flavour. And this Orzo Pasta with Butternut Squash doesn’t disappoint.
For a pasta dish, this recipe is also quite healthy, as it includes different vegetables, offering a wide range of nutrients. Did you know that butternut squash is not only delicious but also packed with vitamins A and C? This versatile dish combines the creaminess of Orzo pasta, the sweetness of the roasted Butternut Squash, freshness from the baby spinach, and a nutty topping from the roasted mushrooms.
Let’s dive into one of my autumn favourites that surely will warm your soul!
Orzo Pasta with Butternut Squash – Table of contents
Key Points for a Successful Orzo Pasta with Squash
Use a good quality Orzo Pasta
First things first, you’ll want to grab some orzo pasta – it’s that cute little rice-shaped pasta that’s perfect for this recipe.
The use of a high-quality, rather starchy, pasta is beneficial to get a creamy texture in the cooked pasta. As these types of pasta release more starch into the pasta water, the starch will help to get an emulsion and a creamier and thicker sauce.
You can recognize a good pasta by its surface, which is matte and rough, rather than shiny and smooth. I can recommend pasta brands like Rummo, Garofalo or Delallo.
Use a ripe Butternut Squash
I also suggest using a rather ripe butternut squash, which is sweeter. You can recognize a ripe squash if it sounds hollow when you knock on it. Also, a ripe squash has an even, matte and orange-beige colour. Another sign is the stalk of the squash. If the stalk is dry and rather woody, this is a sign that you’ve got a ripe squash.
have enough vegetable broth ready
Cooking Orzo Pasta is more like cooking risotto and is not quite comparable to cooking other pasta shapes. I’ve had the experience, that the Orzo is soaking up quite an amount of liquid. This is why I suggest starting with a 2:1 ratio of Water/Stock to the amount of Pasta used. However, it is beneficial to have the same amount of stock by side if needed, or at least half of it.
When cooking the pasta and adding all the other ingredients, you can always add a little stock to be sure the pasta stays creamy.
Ingredients You’ll Need for this lovely Fall Pasta
Let’s talk about what you’ll need to create this delicious butternut squash orzo dish. Of course, you can’t forget the star of the show: butternut squash. You’ll also need some olive oil, garlic, and vegetable broth.
To add some extra nutrients and a nice pop of colour, I also added a bunch of baby spinach. We’re also using some hard cheese at the end to get some more umami flavours and a super creamy texture.
To finish everything up and for decoration, I used some Mushrooms which you can fry and then add on top of the pasta when serving.
As for herbs and spices, I’d recommend sage, which will add some extra woody flavour. Sage also pairs beautifully well with the butternut squash and really elevates the flavours of the dish. Don’t forget salt and pepper to taste!
Here’s a list of all the Ingredients you’ll need for my Orzo Pasta with Butternut Squash:
- Orzo Pasta
Best use a quality OrzoPasta like Rummo, Garofalo or Delallo. - Butternut Squash
Best use a ripe butternut squash as described above. - Mushrooms
I’m using King Oyster Mushrooms. They have a slightly milder taste compared to porcini and are also cheaper. For sure you can also use Porcini or any other kind of Mushrooms. - Baby Spinach
To add some extra texture and colour, we’re adding some baby spinach. You can also use Kale if you want. - Vegetable Stock
Prepare enough broth to cook the pasta and to add some extra liquid from time to time, so the pasta won’t end up too dry. - Cheese
Use a hard or semi-hard cheese to get some extra flavour and creamier pasta. I’m using a tasty Swiss Gruyére in my recipe, but you can also use Parmesan Cheese or any other hard cheese. - Sage
For herbs, I’m using some fresh seasonal sage leaves. They match really well to the other ingredients. - Shallots & Garlic
To get an aromatic base for the pasta, we’re using some shallots & garlic, which we will finely chop and fry before adding the pasta. - Olive Oil
- Salt & Pepper
- Butter
- White Wine (optional)
How to make this Orzo Pasta with Butternut Squash – Step by Step
Step 1: Preparing the Butternut Squash
Choosing the right butternut squash is key. Look for one that feels heavy for its size and has a matte, rather than glossy, skin. If you give it a gentle tap, it should sound hollow.
Now, let’s talk about peeling and cutting this bad boy. It can be a bit tricky, but don’t worry – I’ve got some tips for you. First, cut off both ends of the squash. Then, use a sharp knife or vegetable peeler to remove the skin. Once it’s peeled, cut it in half lengthwise and scoop out the seeds. From there, you can cut it into cubes.
When it comes to roasting, you want to aim for maximum flavour. Toss your cubed squash with olive oil, 2/3 of the sage leaves, and some salt. Then spread out the cubes on a baking sheet. Roast at 400°F (200°C) for about 40-50 minutes, or until it’s tender and starting to caramelize. Trust me, your taste buds will thank you!
When the Cubes come out of the oven, put around 3-4 tbsp of the cubes into a mixer or food processor together with some broth. Mix them into a lovely squash cream and put them aside for later.
Step 2: Preparing the other ingredients
While the Butternut Squash is in the oven, you can already prepare the Shallots & Garlic. Finely slice them into small pieces and also put them aside for later.
Also, cut the Mushrooms lengthwise into quarters and fry them in a large frying pan for 5-6 minutes until golden all around.
Another step to do now, is to wash the baby spinach so it will be ready when adding it to the pasta.
Step 3: Cooking the Orzo to Perfection
Orzo is a bit of an unique pasta. The key to perfect Orzo is achieving that ideal al dente texture. You want it to be tender but still have a slight bite to it.
My pro tip? Start checking after half the time the package directions suggest. Then stir well so the pasta won’t stick, and add some more stock from time to time if needed. Cook the pasta as long as it starts to get al dente.
The great thing is, that this Orzo Pasta Recipe is a one-pot dish. You can cook and combine all the ingredients in one large Sauté Pan or Dutch Oven. These are the steps to follow:
- Fry the shallots & garlic on low heat with some olive oil until soft. Then add the butter and the remaining sage leaves and fry for another 1-2 minutes. Be sure the butter is not turning brown.
- Optional, you can now deglaze them with some white wine. Put the stove back to medium heat and let it simmer so the alcohol can evaporate.
- Now add the Orzo Pasta and toast it in the butter just as long until the pasta starts to stick at the bottom of the pan.
- Add 2/3 of the vegetable stock, give it a good stir and cook with a closed lit for about 2-3 minutes. Stir again and add some extra broth if needed. When the pasta is almost al dente, add squash puree and stir in.
- Now it’s also time to add the baby spinach. Always add some more stock if the pasta gets too dry.
- You can then add the roasted cubes of butternut squash and give everything a good mix.
- When the pasta is al dente, turn off the heat and give the pasta some rest for 1-2 minutes.
- Now finely grate the cheese into the pan using a microplane or fine grater. Mix the cheese into the pasta and add some extra stock to get a creamy pasta.
- Distribute the Fall Pasta on som nice plates, reheat the Mushrooms and finally put them on top of the pasta for decoration. Sprinkle some extra cheese and olive oil.
Variations and Add-ins
The great thing about this dish is how versatile it is. If you’re vegetarian, you’re already good to go! But if you’re looking to add some protein, grilled chicken or Italian sausage works wonderfully.
If you like to end up with a vegan fall pasta, just skip the cheese and butter and you’ll still end up with a lovely autumn Orzo Pasta!
And don’t be afraid to get creative! Toasted pine nuts, crispy sage leaves, or even a drizzle of balsamic glaze can add interesting textures and flavours.
Serving and Presentation Ideas
When it comes to serving, presentation is key. For this recipe, I’m using mushrooms which will add an extra nutty flavour. However, you can also be creative and add other things like some more toasted sage leaves or nuts.
As for what to serve alongside this dish, a simple green salad with a light vinaigrette works well to balance out the richness of the orzo. If you’re serving this as a side dish, it pairs beautifully with roasted chicken or grilled fish.
And let’s not forget about wine! A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the flavours nicely. If you prefer red, a light-bodied Pinot Noir can work too.
Watch how to make this Fall Orzo Pasta – Video Recipe
Frequently Asked Questions for Orzo Pasta
Is Orzo healthier than regular pasta or rice?
As Orzo is just shaped like rice but made out from flour (semolina) like regular pasta, Orzo is also high in carbohydrates and has the same nutrients and health benefits like regular pasta or quite similar to white rice.
What is Orzo traditionally served with?
In the Mediterranean kitchen, Orzo is often used in soups or served as a side dish with roasted vegetables. In the Italian Kitchen, Orzo is often used as a risotto-style dish or with a light, tomato-based sauce.
What's the difference between Risotto and Orzo?
Risotto and orzo are quite distinct despite their similar appearance. Risotto is a type of short-grain rice, typically made with varieties like Arborio, Carnaroli, or Vialone Nano. On the other hand, orzo is not rice at all – it’s a type of pasta made from wheat flour that just happens to be shaped like rice grains.
Storing and Reheating Leftovers
If you’re lucky enough to have leftovers (and that’s a big if!), storing them properly is important. Let the dish cool completely before transferring it to an airtight container. It’ll keep in the refrigerator for 3-4 days.
When it comes to reheating, the microwave works in a pinch, but I prefer using the stovetop. Add a splash of broth or water to prevent it from drying out, and heat it gently, stirring occasionally.
Just keep in mind that the texture might change slightly upon reheating, as the orzo will continue to absorb liquid. But trust me, it’ll still be delicious!
Conclusion
There you have it – a beautifully tasty orzo pasta with butternut squash hat’s sure to become a fall staple in your home! Whether you’re cooking for a cosy night in or hosting a dinner party, this versatile dish is bound to impress. Remember, cooking is all about experimenting, so don’t be afraid to put your own spin on it. Why not try it this weekend and share your creations with us? Happy cooking, and enjoy those autumn flavours!
More Pasta recipes you might like!
- Paccheri al Tonno, the Ultimate Italian Tuna Pasta Recipe
- Pasta alla Gricia, the most underrated and oldest of the four classic roman pastas
- Linguine with clams – Authentic Linguine alle Vongole recipe
- Linguine Puttanesca
- My favorite, slightly spicy Summer Pasta with a fresh kick!
Creamy Orzo Pasta with Butternut Squash and Baby Spinach
Equipment
- 1 large saute pan or Dutch Oven
- 1 microplane or grater
Ingredients
- 800 g Butternut Squash
- 500 g Orzo Pasta
- 200 g Baby Spinach
- 150 g King Oyster Mushrooms or Porcini (or other Mushrooms)
- 50 g Gruyére (or other hard cheese)
- 5 tbsp olive oil
- 2 shallots
- 2 cloves garlic
- 1.5 liters vegetable stock
- 1 pinch salt
- 1 pinch pepper
- 1 handful sage leaves
- 1 dl white wine optional
Instructions
Roasting the Squash
- Cut the Squash in half, remove the seeds and skin, and cut the squash into thumb size cubes.
- Put the cubes on a baking sheet and add 2/3 of the sage leaves. Sprinkle with olive oil and give everyithinga good mix.
- Roast the Butternut Squash in the oven at around 200°C / 400°F for about 45 minutes or until golden and grispy.
- After the cubes came out of the oven, put around 3-4 tbsp of them into a mixer or food processor. Add around 5-6 tbsp of vegetable stock and mix to a creamy puree. Put both, the cubes and puree aside for later.
Preparing the other Ingredients
- finely chop the garlic and shallots and put aside for later. Also wash the baby spinach.
- cut the mushrooms lengthwise into quarters and fry them in a frying pan with some olive oil for 4-5 minutes until golden on all sides. Put them aside for later.
Cooking the Orzo Pasta
- In a deep sauté pan (or dutch oven) fry the shallots and garlic in enough olive oil until soft. Add the butter fry for another 2 minutes ad low heat. Deglace with the white wine and let it cook at low heat for a few minutes so the alcohol can evaporate.
- Now add the orzo pasta and toast the pasta in the other ingredients just until the pasta starts to stick at the bottom of the pan. Then add 2/3 of the vegetable stock. Cook the pasta for about 2 minutes with a closed lid at medium heat. Stir the pasta, add a little more vegetable stock if the pasta gets too dry, and cook for another 2 minutes until the pasta starts to get creamy.
- Turn down the heat and keep stiring and add some more stock from time to time until the pasta is just al-dente. Then add the squash puree and give everything a good mix.
- Now add the baby spinach and mix them into the pasta. Also add the Butternut Squash cubes now. Add some more stock if needed. Season with some pepper and salt, turn the heat off and give the pasta a rest for 1-2 minutes.
- Finely grate the cheese into the pan using a microplane or similar and stir the cheese into the pasta. Also add some more stock so the pasta will stay creamy.
- Serve the Fall Pasta onto the plates and garnish with the mushrooms (warm them up again if needed). Add some extra cheese on top and finely, sprinkle some olive oil.You're ready to enjoy a lovely portion of a creamy Fall Pasta!
Nutrition
Did you make this Orzo Pasta with Butternut Squash?
If so, I’m more than happy to hear what you think about it and how it turned out for you! Leave a comment below tag @flavorthoughts on Instagram and hashtag it #flavorthoughts. You can also follow me on YouTube for the newest Recipe Videos, as well as Pinterest and TikTok.