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–+ servings

Butternut Squash Orzo: Easy One Pot Pasta (No Cream)

Ben Goshawk
A one-pot butternut squash orzo with a creamy sauce made from grated squash melting into rosemary and thyme infused stock, no cream needed. The diced squash stays tender without collapsing, the orzo cooks through in the oven with no draining, and toasted pumpkin seeds add crunch. Finish with Parmesan for a warming autumn dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Pasta
Cuisine Italian
Servings 2
Calories 1083.3 kcal

Equipment

  • Dish / Ramekin
  • Fine-mesh strainer / Chinois
  • Box grater
  • Chef's knife
  • Chopping board
  • Microplane / Fine grater
  • Vegetable peeler
  • Digital scales
  • Measuring jug
  • Frying pan
  • Saucepan
  • Serving bowl / Dish
  • Lid
  • Wooden / Stirring spoon

Ingredients
  

  • 1 x butternut squash 1.2kg / 2.6lbs
  • 1 x white onion 240g / 8.5oz
  • 4 x garlic cloves
  • 250 g / 8.8oz orzo
  • 150 ml / just over 1/2 a cup of dry white wine
  • 850 ml / 3.6 cups vegetable stock
  • Sprig of rosemary and thyme oregano, bay leaves, sage & parsley would all work
  • 25 g butter
  • 30 g / 1oz finely grated Parmesan
  • Toasted pumpkin seeds for garnish
  • Salt to taste

Instructions
 

  • Begin by infusing a large saucepan with 850ml of vegetable stock, 1 sprig of rosemary, and a small sprig of thyme. Place on low heat.
  • Prepare butternut squash: peel, remove seeds, and dice into 1cm cubes. Grate the bottom half of the squash on a box grater.
  • Dice 1 white onion and 4 cloves of garlic.
  • Preheat oven to 160 Celsius (320 Fahrenheit)
  • While the stock is infusing, sweat the diced onions with a pinch of salt in a saucepan over medium heat. Add in the diced garlic and 25 grams of butter, cook for 1 minute.
  • Add in 250 grams of orzo and toast for 2-3 minutes.
  • Add 150ml of dry white wine and cook until half the liquid remains.
  • Add in the prepared butternut squash and the infused vegetable stock.
  • Bring the mixture to a simmer and transfer the pan to the preheated oven for 40 to 45 minutes.
  • After 40 to 45 minutes, remove from the oven and add in 30g of finely grated parmesan cheese and stir through.
  • Taste and adjust seasoning as needed.
  • Serve and enjoy your one pot pasta meal!

Video

Nutrition

Serving: 1servingCalories: 1083.3kcalCarbohydrates: 170.2gProtein: 32.3gFat: 28.4gSaturated Fat: 11.1gCholesterol: 37.1mgSodium: 1622.3mgPotassium: 2398.9mgFiber: 16.4gSugar: 22.3g
Keyword butternut squash orzo, creamy butternut squash orzo, one pot orzo, orzo recipe
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