Name: Creamy Butternut Squash Orzo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup orzo pasta; 2 cups butternut squash, peeled and cubed; 2 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 3 cups vegetable broth or chicken broth; 1/2 cup heavy cream or half-and-half; 1/2 cup grated Parmesan cheese; 2 tbsp butter; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; Fresh sage or thyme, chopped (optional for garnish)

Jump to Recipe·Leave a Review

Creamy Butternut Squash Orzo is a cozy, one-pot dish that’s silky, rich, and full of comforting fall flavors. With tender orzo pasta, sweet roasted butternut squash, and a creamy, cheesy finish, it’s like risotto—but much easier and quicker to make. I love serving this as a hearty vegetarian main or a luxurious side dish.

Why I Love This Recipe

I love this recipe because it checks all the boxes for me: creamy, comforting, and easy to make. The butternut squash adds natural sweetness and a velvety texture that coats every piece of orzo, while a touch of Parmesan gives it that savory depth I crave. It feels fancy but comes together with simple ingredients and minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Orzo pasta
Butternut squash, peeled and cubed
Olive oil
Onion, finely chopped
Garlic, minced
Vegetable broth or chicken broth
Heavy cream or half-and-half
Parmesan cheese, grated
Butter
Salt
Black pepper
Fresh sage or thyme (optional, for garnish)

Directions

I roast the butternut squash first: I toss it with olive oil, salt, and pepper, then roast at 400°F (200°C) for 25–30 minutes until tender and caramelized.
In a large skillet or pot, I melt butter and sauté the chopped onion until soft. I add garlic and cook for another minute until fragrant.
I stir in the orzo and toast it for 1–2 minutes to enhance its flavor.
I pour in the broth, bring it to a simmer, and cook the orzo until tender, stirring often—about 10 minutes.
Once the orzo is cooked and most of the liquid is absorbed, I stir in the roasted squash, using the back of a spoon to mash some into the orzo for creaminess.
I add the cream and grated Parmesan, stirring until smooth and creamy.
I season with salt and pepper to taste and garnish with chopped sage or thyme before serving.

Servings and timing

This recipe serves 4 as a main dish or 6 as a side. Prep time is about 10 minutes, cook time is 30–35 minutes, and total time is around 45 minutes.

Variations

Sometimes I stir in cooked sausage or shredded rotisserie chicken to make it more protein-rich. I’ve also added spinach or kale for some greens, or a pinch of red pepper flakes for heat. When I want to make it vegan, I use plant-based butter, skip the cheese, and finish with a splash of coconut milk or cashew cream.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, I add a splash of broth or cream to loosen it up, since the orzo continues to absorb liquid. I usually warm it on the stovetop over low heat or in the microwave, stirring halfway through.

FAQs

Can I use frozen butternut squash?

Yes, I’ve used frozen cubes when I’m short on time. I roast them straight from frozen, adding a few extra minutes to the cook time, or sauté them directly in the pan if I’m skipping the oven.

Can I make this dish ahead of time?

Yes, I make it up to a day in advance and reheat it gently with a splash of liquid. The flavors actually deepen over time.

What if I don’t have orzo?

I’ve substituted small pasta like ditalini or couscous, but the texture will be slightly different. Arborio rice works too, though it takes a bit longer to cook.

Can I make it dairy-free?

Yes, I’ve used olive oil instead of butter, omitted the cheese, and replaced the cream with a plant-based alternative. It’s still rich and flavorful.

How do I make it extra creamy?

I mash more of the roasted squash into the orzo and add a little extra cream and cheese. A touch of cream cheese also makes it incredibly smooth.

Conclusion

Creamy Butternut Squash Orzo is one of my go-to fall dishes—cozy, creamy, and deeply satisfying. Whether I’m serving it as a comforting weeknight meal or a crowd-pleasing side for a holiday table, it always delivers. I love how it turns humble ingredients into something truly special in just one pan.