Creamy One-Pot Butternut Squash Orzo

This is a comforting dish that’s sure to please a crowd or be a yummy mid-week family dinner. The recipe is very versatile depending on seasonal produce. Enjoy it as a side or add shredded rotisserie chicken for a complete meal.

Course Dinner

Keyword carrot, butternut squash, one pot, orzo

Prep Time 20

Cook Time 25

Servings

Calories 270

Ingredients

1 Tbsp. olive oil
4 cups cubed butternut squash (about ½-inch cubes)
1 tsp. salt (divided)
¼ tsp. black pepper
½ yellow onion (chopped)
2 large carrots (chopped)
4 garlic cloves (minced, or 2 tsp. minced garlic)
1½ cups orzo
¾ tsp. dried sage
½ tsp. dried rosemary
3-4 cups low sodium chicken broth
½ cup Parmesan cheese (shredded)
fresh rosemary (optional topping)

Instructions

Heat a large, rimmed skillet over medium heat. Add olive oil.
Once oil is hot, add cubed butternut squash, and ½ tsp. salt and black pepper. Stir, and cook until squash starts to get tender, about 6-7 minutes.
Stir in yellow onion, carrots and remaining ½ tsp. sea salt and cook until veggies are soft and tender, about 5 more minutes.
Add minced garlic and stir. Cook until fragrant, about 30 seconds.
Add orzo, sage and rosemary to the pan. Allow the orzo to “toast” for about 30 seconds as you stir the mixture.
Stir in 3 cups chicken broth and bring to a boil. Then, reduce heat to a simmer and cook until orzo is tender, stirring often to prevent sticking on the bottom of the pan, about 7-8 minutes. Add in additional chicken broth as needed.
Once orzo is cooked, remove from heat and add Parmesan cheese. Stir to create a creamy texture.
Taste and add additional salt and pepper as needed. Top with optional fresh rosemary and enjoy!

Notes

Goat cheese would be a yummy substitute for the Parmesan cheese.
Use vegetable broth for a vegetarian option.
Serve alongside chicken, salmon or a white flaky fish and a green salad!

Nutrition