Roasted Butternut Squash Broccoli Orzo


Simmering the pasta in vegetable broth on the stove for this roasted butternut squash broccoli orzo makes it almost like a quicker version of risotto.

Roasted Butternut Squash Broccoli Orzo

In the spring and summer, I love treating myself to a bunch of flowers at the farmers’ market.

They’re an extra I like to pick up along with a hunk of cheese I’ve never tried before, a loaf of crusty bread and the fruits and vegetables that are actually on my list.

During the non-market months, late fall to winter, my kitchen island floral décor changes to root vegetables.

As I type this, I have a small pumpkin, an acorn squash and assorted potatoes spilling out of a striped bowl, waiting for me to choose one (or more) for our next meal.

Roasted Butternut Squash Broccoli Orzo

Butternut squash often makes an appearance, too.

It’s one of my fall/winter favorites for dicing and roasting or pureeing into soup.

Somewhere in the middle is when I combine squash with grains, risotto or tiny pasta like orzo.

Roasted Butternut Squash Broccoli Orzo

What is Orzo?

Orzo is small pasta that’s shaped like rice.

You can cook it the same way you do pasta in salted boiling water.

Or you can treat it like a quicker version of risotto. This involves simmering it in broth and stirring, except it takes a fraction of the time as arborio rice, which often used for risotto.

Roasted Butternut Squash Broccoli Orzo

How To Make Roasted Butternut Squash Orzo

First, I preheat the oven to 425 degrees F.

On a sheet pan, I toss diced butternut squash with olive oil, salt and pepper and give it a head start to roast.

After 20 minutes, I add broccoli florets to the pan.

While the vegetables are roasting, I sauté garlic in olive oil in a large pan. Then I stir in the orzo letting it toast for a minute.

After that I pour in vegetable broth and bring it to a boil. Next, I turn down the heat to let the orzo simmer.

Roasted Butternut Squash Broccoli Orzo

It’s important to stir the orzo as it’s cooking, so it doesn’t stick to the bottom of the pan. Also, it helps the pasta to release some of its starch resulting in a creamier finish.

Once the orzo has absorbed the liquid and is cooked, but still al dente, I fold in the squash and broccoli with chopped parsley.

Roasted Butternut Squash Broccoli Orzo

You can serve roasted butternut squash broccoli orzo as a side or a vegetarian main.

The other night my husband had it with roasted chicken. I just gave myself a bigger helping of orzo and that turned out to be my dinner.

Our 7-year-old is in a picky phase, so I am always baking chicken for him.

Because of my usual preference for vegetables, I like to make a hearty dish I’ll eat for my main meal that also makes sense for my husband to have as a side with a protein.

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Roasted Butternut Squash Broccoli Orzo

Roasted Butternut Squash Broccoli Orzo

Simmering the pasta in vegetable broth on the stove for this roasted butternut squash broccoli orzo makes it almost like a quicker version of risotto.

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4 1x
Scale

Ingredients

1 medium butternut squash, peeled and diced

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

12 heads broccoli (about 1 pound), cut into florets

2 garlic cloves, minced

1 cup orzo

2 cups vegetable stock (plus 1/2 cup, if needed)

1 tablespoon chopped parsley

Instructions

Preheat the oven to 425 degrees F.

Toss the butternut squash, olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Roast the squash for 20 minutes. Add the broccoli to the pan and continue roasting for 10 minutes until the squash is tender and the broccoli is bright green.

While the vegetables are roasting, heat 1 tablespoon olive oil in a large sauté pan or skillet. Add the garlic cooking until fragrant, about 30 seconds. Stir in the orzo and toast it for 1 minute. Pour in 2 cups vegetable stock. Bring to a boil and reduce the heat to simmer. Cook the orzo, stirring frequently, until al dente, about 7-9 minutes. If the liquid has been absorbed and the orzo is not tender, add more stock by the 1/4 cup.

Fold the butternut squash and broccoli into the orzo with the chopped parsley.

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