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Butternut Squash Orzo

Butternut Squash Orzo with Goat Cheese

This butternut squash orzo with goat cheese is a perfect vegetarian pasta dinner filled with autumnal flavors.
5 from 5 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
30 minutes
Total Time: 1 hour
Servings: 4
Calories: 363kcal

Equipment

Ingredients

  • 2 tablespoons olive oil, divided
  • ¾ pound Brussels sprouts, trimmed and halved
  • ¾ pound butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 yellow onion, peeled and minced
  • 3 teaspoons freshly minced sage
  • 1 teaspoon freshly minced rosemary
  • 4 cloves garlic, peeled and minced
  • 1–2 tablespoons maple syrup; use more or less to taste
  • 3 cups vegetable stock, more if needed
  • Pinch of crushed red pepper
  • 1 cup dry orzo
  • ½ cup freshly grated goat cheese, plus more for serving
  • Salt and pepper

Instructions

Char the Brussels sprouts:

  • Heat 1 tablespoon olive oil in a wide pot over medium-high. Add the Brussels sprouts, cut side down, and cook in an even layer for 3–5 minutes. Turn and continue cooking for 2–4 minutes to char them completely. Add a big pinch of salt and transfer the Brussels sprouts to a bowl.

Cook the squash and onion:

  • Add the remaining 1 tablespoon olive oil to the pot. Turn the heat to medium. Add the butternut squash and cook for 3–4 minutes until the edges turn golden brown. Add a pinch of salt.
  • Add the onion and cook an additional 5 minutes.

Cook the aromatics:

  • Add the sage, rosemary, and minced garlic. Toss to coat and cook for 1 minute until fragrant.

Simmer the sauce:

  • Add the maple syrup, vegetable stock, and a pinch of crushed red pepper. Bring to a boil. Reduce heat to low and simmer for 20–30 minutes or until the squash is tender and the broth reduces by half. If the liquid reduces too quickly, add a few splashes of broth or water periodically. Taste and add salt and pepper if needed. If you like a sweeter sauce, add another teaspoon of maple syrup.

Cook the orzo:

  • Bring a medium pot of salted water to a boil as the sauce simmers. Cook the orzo according to package instructions. Reserve ½ cup pasta water. Drain the orzo and set aside.

Finish the sauce:

  • Once the squash is tender, taste the sauce and season once more. Bring it back to a boil over medium-high heat.
  • Add the Brussels sprouts, orzo, and goat cheese to the sauce. Toss to combine, adding pasta cooking water as needed until the orzo is well-coated. Continue to cook for 1 minute until the cheese melts. Turn off the heat. Taste and season once more.

To serve:

  • Spoon the butternut squash orzo onto a serving platter. Finish with another sprinkle of goat cheese. Enjoy!

Nutrition

Calories: 363kcal | Carbohydrates: 49g | Protein: 14g | Fat: 14g | Sodium: 132mg | Fiber: 6g | Sugar: 7g | Vitamin C: 91mg
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