Butternut Orzotto

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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2 tablespoons olive oil

2 cups peeled, seeded and 1/2-inch-diced butternut squash (about 1 pound)

1 clove garlic, minced

1 small onion, diced

1 1/2 cups orzo

1/2 cup dry white wine

3 cups low-sodium chicken broth

1/3 cup grated Parmesan

1/4 cup half-and-half

1 tablespoon chopped fresh sage

Salt and cracked black pepper


  1. Heat the olive oil in a large heavy-bottomed saucepan over medium-high heat. Add the butternut squash and saute until just starting to soften, 5 to 7 minutes. Add the garlic and onions and saute until fragrant and translucent, 2 minutes longer. Add the orzo and continue cooking another 2 minutes, stirring occasionally. Pour in the wine and cook until absorbed. 
  2.  Gradually add the chicken broth while stirring. Bring to a simmer, cover and cook until the liquid is almost absorbed and the orzo is tender, 8 to 10 minutes. Remove from the heat. 
  3. Stir in the Parmesan, half-and-half and sage. Season with salt and pepper and serve warm.

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