This creamy butternut squash risotto is the ultimate cozy fall dinner! Toasted orzo simmers in savory stock. It is stirred with silky butternut squash puree and melty Parmesan. Tender squash cubes are added. It is finished with fragrant fresh sage.
It’s a one-skillet meal that tastes like slow-stirred risotto, but takes much less time. It has bold seasonal flavor that will make everyone ask for seconds.
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🗝️ Recipe’s key points
- This butternut squash orzo uses simple ingredients and comes together in about 45 minutes. It is a perfect weeknight dinner.
- There’s no constant stirring like traditional risotto. The orzo simmers covered in stock until tender, so you get that creamy texture with far less effort.
- Pureed squash melts into the orzo to make it naturally creamy, while the reserved squash cubes add tender bites throughout.
This butternut squash orzo risotto is a cozy, one-skillet dinner. It makes fall cooking feel easy and rewarding.
🛒 Ingredients
This is an overview of the ingredients for the butternut squash risotto recipe. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Butternut squash – Part of the squash is pureed into the orzo for creaminess, and part is folded in for tender bites.
- Kosher salt and freshly ground black pepper – Enhances and balances flavors.
- Butter – Sautés the onion and toasts the orzo for a rich, nutty flavor. I’ve used unsalted butter for better control.
- Onion – Finely chopped, this classic aromatic builds the savory base of the risotto.
- Garlic – Finely chopped and cooked just until fragrant.
- Sage – The star herb! Its earthy, slightly peppery flavor is a natural match for sweet butternut squash.
- Orzo pasta – This rice-shaped pasta soaks up the stock and turns creamy like risotto.
- Chicken broth/stock or Vegetable broth/stock – Simmer the orzo, using a few tablespoons to blend the squash puree. Low-sodium lets you control the level of salt.
- Parmesan cheese – Adds a salty, nutty richness as it melts into the orzo.
🗒 Instructions
This is an overview of the butternut squash risotto recipe instructions. Full instructions are in the recipe card at the bottom of the page.
- Cover the squash with salted water in a wide skillet and bring to a simmer over high heat.
- Reduce to medium-low and simmer until tender, 4 to 5 minutes. Drain and set aside.
- In the same skillet over medium heat, melt half the butter.
- Add the onion with salt. Cook, stirring occasionally, until translucent, about 7 to 9 minutes.
- Stir in the garlic and sage and cook until fragrant, about 1 minute.
- Add the orzo and remaining butter. Cook, stirring occasionally, until toasty and golden brown, about 2 to 3 minutes.
- Pour in 2 â…” cups of stock and bring to a simmer over medium-high heat. Reduce to medium-low, cover, and simmer until the orzo is tender and the liquid is absorbed, 7 to 8 minutes.
- Meanwhile, reserve 1 cup of cooked squash in a bowl and set aside.
- Blend the remaining squash with 3 tablespoons of stock until smooth.
- Add the squash puree to the skillet with the orzo.
- Stir until creamy and combined.
- Fold in the Parmesan, pepper, and reserved squash.
- Cook, stirring, until the cheese melts and the squash is heated through, about 3 minutes. Season with salt, if needed.
- Divide among bowls and top with more Parmesan and pepper. For an optional finishing touch, add butter-fried sage leaves on top. Serve immediately.
🤔How to break down a squash
Cutting up a butternut squash is easier than it looks. Slice it crosswise to separate the neck from the bulb, then halve each piece lengthwise and scoop out the seeds.
The skin is edible but tough, so I like to peel it with a sharp vegetable peeler.
🥫 Storage
Store leftover butternut squash risotto in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or in the microwave. Add a splash of stock or water to loosen it. The orzo will absorb more liquid as it sits.
Freezing isn’t recommended for this dish, as the orzo can turn soft and mushy once thawed. If you’d like to prep ahead, freeze the squash puree on its own and stir it into freshly cooked orzo later.
📚 Variations
- Vegetarian or vegan: Use vegetable stock for a vegetarian dish. For a dairy-free version, swap the butter for olive oil or vegan butter and use a plant-based Parmesan alternative.
- Spicy kick: Add a pinch of red pepper flakes with the garlic and sage for gentle heat.
- Boost of veggies: Stir in baby spinach or kale at the end until wilted, or add sautéed mushrooms.
- Protein add-ins: Top with crispy pancetta, crumbled Italian sausage, crumbled bacon, or shredded rotisserie chicken. This makes it more filling.
- Cheesy swap: Try Pecorino Romano in place of Parmesan.
👩🏻🍳 Tips
- Cut the squash into uniform ½” cubes so they all cook at the same rate and stay tender without falling apart.
- Don’t skip toasting the orzo. Cooking it in butter until golden adds a nutty depth of flavor.
- Blend a portion of the squash puree until completely smooth for the creamiest texture.
- Use a large, wide skillet with a lid so the orzo cooks evenly and absorbs the stock properly.
- If the orzo looks dry or too thick at the end, stir in a splash of warm stock to loosen it.
- For butter-fried sage leaves, fry whole leaves in a little melted butter for about 30 seconds. Fry until crisp, then drain on a paper towel.
- Serve right away. The orzo continues to absorb liquid as it sits, so it’s creamiest straight from the skillet.
🤔 FAQs
No. Orzo is pasta, while traditional risotto is made with rice. This recipe has a creamy, risotto-style finish, but the orzo is toasted and then simmered in a measured amount of broth.
Some of the cooked squash is blended with broth to make a smooth purée. Stirring it into the orzo with butter and Parmesan creates the creamy sauce. Reserved squash cubes add texture.
Yes! Use 1 pound of peeled, seeded squash cut into roughly ½-inch cubes. Larger store-bought pieces should be cut smaller so they cook evenly; check for tenderness rather than relying only on the clock.
Yes. Use vegetable broth instead of chicken broth and choose Parmesan made with vegetarian or microbial rennet. Check the cheese label, since some Parmesan contains animal rennet.
It is creamiest when freshly made. To get a head start, cube the squash, chop the onion, and shred the Parmesan ahead of cooking. If reheating the finished dish, stir in a little broth or water to loosen the sauce.
Serve it as a main dish with a green salad or cooked greens. As a side, it pairs well with roast chicken, pork tenderloin, or turkey. Extra Parmesan and freshly ground black pepper make simple finishing touches.
📗 Related Recipes
Discover more cozy dishes that contain seasonal squash, pasta, and herbs!
- Butternut Squash Bisque with Bacon – A velvety, spiced soup that pairs beautifully with a crusty slice of bread.
- Lemon Spinach Orzo Pasta – A bright, quick side dish or main that cooks in one pot and goes with just about anything.
- Ricotta Gnocchi With Butter Sage Sauce – Pillowy gnocchi tossed in nutty brown butter and sage sauce for an easy weeknight dinner.
🍽 What to serve with butternut squash orzo
Serve this creamy butternut squash orzo risotto as a cozy main dish. Top it with extra Parmesan, black pepper, and crispy sage leaves.
Add a side of garlic roasted Brussels sprouts or a fresh arugula salad for a boost of freshness and nutrition. It also pairs well with roasted chicken or seared salmon.
A slice of garlic bread or crusty Dutch oven bread is always a welcome addition and great for soaking up any creamy bits left in your bowl!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large skillet – Use a wide skillet with a lid. It simmers the squash and cooks the onion. It toasts the orzo. It also simmers everything together in one pan.
- Blender or food processor – Purees the cooked squash with stock into a smooth, creamy sauce.
- Sharp knife – The essential tool for peeling and cubing the squash and chopping the onion, garlic, and sage.
- Cutting board – Provides a stable, clean surface for safely chopping all the ingredients.
- Liquid measuring cup – Ensures the precise addition of the stock.
- Dry measuring cups and measuring spoons – For accurately measuring the orzo, Parmesan, salt, pepper, and other ingredients.
- Wooden mixing spoon or spatula – For stirring the onion and orzo and folding in the squash and cheese without breaking up the cubes.
📞 Chiacchierata (chat)
You know how much I love a savory dish that makes you want to pull your chair a little closer to the table. Put butter, garlic, sage, and Parmesan together, and you’ve certainly got my attention. Add creamy butternut squash orzo, and I’m ready with my spoon!
This is such a lovely way to enjoy fall squash. You get the creamy sauce and those delicious bites of squash in the same bowl.
And here’s the part that might surprise you: there’s no cream added. The squash, butter, and Parmesan take care of that lovely texture. Accipicchia(Wow)! A vegetable with a useful kitchen talent. I approve.
Now, although we’re calling this an orzo risotto, remember that orzo is pasta. It looks a bit like rice, but we treat it differently here. We toast it in butter, simmer it in broth, then stir in golden squash at the end.
Gather everyone while it’s warm and creamy. Buon appetito!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
Creamy Butternut Squash Orzo Risotto with Sage and Parmesan
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Equipment
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1 Large Deep Skillet – 13 inch
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Chef knife
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Non-skid cutting board
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Blender or Food Processor
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Wooden Mixing spoon
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Dry measuring cups
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Measuring Spoons
Ingredients
- 1 lb. butternut squash peeled, cut into ½” cubes (see notes)
- Water to cook squash
- 1-½ tsp. kosher salt divided
- 4 Tbsp. unsalted butter divided
- 1 yellow onion finely chopped
- 3 cloves garlic finely chopped
- 2 Tbsp. finely chopped fresh sage
- 8 oz. dry orzo 1 ⅓ cup
- 2 â…” cups plus 3 tbsp. low-sodium chicken broth/stock or vegetable stock divided
- 1 oz. Parmesan finely shredded (about ½ c.), plus more for serving
- ¼ tsp. freshly ground black pepper plus more
Instructions
Prepare Butternut squash
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In a large, wide skillet, cover cubed squash with water and add 1 tsp. salt. Bring to a simmer over high heat.
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Reduce heat to medium-low and simmer until tender, 4 to 5 minutes. Remove from heat; drain squash. Set aside.
Make the orzotto
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In the same skillet over medium heat, melt 2 Tbsp. butter. Add the diced onion; season with ½ tsp. salt. Cook, stirring occasionally, until the onion is translucent, about 7 to 9 minutes.
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Add garlic and sage and cook, stirring, until fragrant, about 1 minute more.
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Add orzo and the remaining 2 Tbsp. butter and cook, stirring occasionally, until toasty and golden brown, 2 to 3 minutes.
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Add 2 â…” c. chicken OR vegetable stock, then bring to a simmer over medium-high heat. Reduce heat to medium-low; cover and simmer until orzo is tender and liquid is absorbed, 7 to 8 minutes.
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Meanwhile, reserve 1 c. of the cooked squash cubes. Transfer the remaining squash cubes to a blender or food processor. Add 3 Tbsp. of the chicken or vegetable stock and blend until smooth and creamy.
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Add pureed squash to the orzo mixture and stir until creamy and combined.
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Fold in Parmesan, ¼ tsp. pepper, and reserved squash and cook, stirring, until cheese is melted and squash is heated through, about 3 minutes; season with salt, if needed.
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Divide the orzo mixture among bowls. Top with more Parmesan and black pepper.
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OPTIONAL: Serve with butter-fried sage leaves on top.
Notes
Why brown the orzo? I prefer to cook it like rice pilaf. Toast it with aromatics in a pan. Let the grains brown a bit. Then simmer it in just enough water to absorb as it cooks. It might seem a little extra, but sautéing the orzo first adds a toasty flavor. It makes a big difference in the finished dish.
Storage: If you have leftovers, they will keep for up to 3 days in the refrigerator in an airtight container. The orzo will tend to dry out as it sits, so add a splash of chicken broth before reheating, covered, in the microwave.
Nutrition
The post Creamy Butternut Squash Orzo Risotto with Sage appeared first on All Our Way.