Butternut Squash + Orzo

Butternut Squash + Orzo

Serves: 4


  • 2 tbs 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
  • 1⁄2 cup freshly grated parmesan cheese
  • 2 tablespoons chopped fresh basil
  • salt and pepper


  1. In a large pot (such as a dutch oven) heat 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 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 in a pot.
  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. Toss with basil and cheese.
  11. Add salt and pepper to taste.

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