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Butternut Squash Orzo with Toasted Pecans and Herbs Recipe

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4.1 from 36 reviews

This Butternut Squash Orzo recipe features tender roasted butternut squash combined with creamy orzo pasta, fresh kale, and aromatic herbs. Toasted rosemary garlic pecans add a delightful crunch and burst of flavor, making this comforting and elegant dish perfect for a cozy dinner.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Roasted Butternut Squash

  • 1 small butternut squash, peeled, seeds removed, and cut into ½-inch cubes (about 4 cups)
  • 1 tablespoon olive oil
  • Kosher salt, to taste
  • Black pepper, to taste

Toasted Rosemary Garlic Pecans

  • 2 tablespoons butter
  • 1 cup pecans
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary
  • Pinch of kosher salt

Orzo Dish

  • 2 tablespoons salted butter
  • 1 large shallot, minced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon fresh rosemary
  • 1 1/2 cups uncooked orzo pasta
  • 3 to 3 1/2 cups vegetable broth
  • 2 cups chopped fresh kale
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Kosher salt and black pepper, to taste
  • Garnish: crushed red pepper flakes, freshly grated Parmesan cheese

Instructions

  1. Roast the Butternut Squash: Preheat your oven to 400°F. On a large baking sheet, combine the cubed butternut squash with olive oil, salt, and pepper. Toss until well coated and spread out in a single layer. Roast for 25 to 30 minutes until tender, turning once with a spatula halfway through cooking.
  2. Prepare the Toasted Rosemary Garlic Pecans: While the squash roasts, melt butter in a small skillet over medium heat. Add pecans, minced garlic, and rosemary. Cook for 3 to 5 minutes, stirring frequently until the pecans are toasted and fragrant. Transfer to a cutting board, sprinkle with salt, roughly chop, and set aside for garnish.
  3. Sauté Shallots: In a large pot, melt butter over medium-high heat. Add minced shallot and cook for 3 to 5 minutes until softened and translucent.
  4. Toast Orzo and Aromatics: Stir in the garlic, rosemary, thyme, and uncooked orzo. Reduce heat to medium-low and cook 2 to 3 minutes, stirring frequently until the orzo is slightly toasted and golden brown in spots.
  5. Cook the Orzo: Pour in 3 cups of vegetable broth and bring to a boil. Lower heat and simmer for 10 to 12 minutes, stirring often to prevent sticking. Add additional broth (up to 1/2 cup) if needed. The orzo should be al dente and most of the broth absorbed.
  6. Combine Ingredients: Stir in the roasted butternut squash, chopped kale, heavy cream, and grated Parmesan cheese. Cook, stirring until the kale wilts and the orzo develops a creamy texture. Season with salt and pepper to taste.
  7. Serve: Garnish the dish with toasted rosemary garlic pecans, crushed red pepper flakes, and extra freshly grated Parmesan cheese if desired. Serve warm.

Notes

  • Use fresh herbs for the best flavor impact but dried can be substituted in a pinch.
  • Keep stirring the orzo while it simmers to prevent sticking and ensure even cooking.
  • You can substitute vegetable broth with chicken broth if not strictly vegetarian.
  • For a lighter version, reduce heavy cream or substitute with half-and-half or a dairy-free alternative.
  • This dish pairs well with a crisp green salad or roasted vegetables.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/butternut-squash-orzo-with-toasted-pecans-and-herbs-recipe/