Roasted Butternut Squash Broccoli Orzo
on Oct 09, 2024
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Loaded with vegetables, this roasted butternut squash and broccoli orzo is a must-make fall-winter vegetarian recipe. The squash and broccoli roast together on a single sheet pan. I simmer the orzo in vegetable broth like a much faster version of risotto. Then I stir in the roasted veggies along with Parmesan and fresh parsley.
Table of Contents
Why You’ll Love This Recipe
It has only 11 ingredients and combines the best of a sheet pan recipe and a quick stovetop recipe. It’s really the best of both because you get those roasted, caramelized flavors with pasta.
This orzo is a vegetarian recipe with tons of vegetables. I give the butternut squash a head start roasting in the oven and then add the broccoli florets to the baking sheet.
You can eat the orzo warm, at room temperature or even cold, which is one of the best things about this tiny pasta. It works with lots of other ingredients, and you can serve it multiple ways. Enjoy it as a vegetarian main dish, side dish or a pasta salad.
The Ingredients
This is what you need:
- Butternut squash: The recipe calls for a medium butternut squash peeled and cut into 1/2-inch cubes. If you want a shortcut, you can buy precut squash.
- Broccoli: Look for broccoli with crowns that are tightly packed together and green, not yellow. Again, you can buy broccoli cut into florets.
- Orzo is small pasta that’s rice-shaped. You can cook it like pasta in salted boiling water, but for this recipe, I simmer it in broth like a quick-cooking version of risotto.
- Shallots: Minced shallots add mild onion and garlic flavor to the dish. I like to think of them as a more refined and restrained version of an onion.
- Garlic: The recipe calls for 2 minced garlic cloves.
- Vegetable broth: Use low-sodium veggie broth. Then you can be in control of the seasonings and specifically the amount of salt.
- Parsley: I finish the orzo with chopped parsley for fresh herbs.
- Parmesan cheese adds creaminess and flavor. If you want the recipe to be vegan, then leave it out or use a plant-based, dairy free version instead. You can finish the dish with nutritional yeast.
- Olive oil: Extra virgin olive oil will give the recipe the best taste.
- Kosher salt and black pepper season the orzo.
Optional Additions
Keep in mind that the recipe is vegetarian as written, but you can add one or more of the following:
- Nuts: You can stir in chopped walnuts or almonds.
- Chicken: You can serve this orzo as a side dish or fold in shredded roasted chicken to go with it more as a main.
- Shrimp is another option for a protein.
How To Make This Roasted Butternut Squash & Broccoli Orzo
1. Toss the butternut squash with olive oil, salt and pepper. You can do this right on a baking sheet. Then spread the squash cubes into a single layer, so they’re all making direct contact with the pan. Roast the squash for 20 minutes until it starts to lightly brown at the edges.
2. Scatter the broccoli to the across the pan. Use a spatula to flip the squash. Again, make sure the vegetables are not overlapping.
3. Roast both the squash and broccoli. Give them 10-12 minutes until the squash is tender in the middle and browned on the outside. The broccoli should get more green and darken at the edges.
4. Sauté the minced garlic and shallots in oil in a large sauté pan or skillet over medium high heat. Do this for just 30 seconds until they soften and become fragrant.
5. Stir in the orzo, toasting it for 1 minute.
6. Pour in the vegetable broth. Bring to a boil and reduce heat to simmer, stirring frequently until the orzo is al dente, about 7-9 minutes. If you need more liquid in the pan, add 1/4 cup of broth at a time.
7. Fold in the roasted butternut squash and broccoli, parmesan and chopped parsley.
Serving
As mentioned, you can think of this orzo as a vegetarian main dish or a side dish. Serve it with a salad such as a lemony baby arugula salad, a classic house salad or an Italian chopped salad. When serving it as a main, I don’t bother with a vegetable side because it already has broccoli and squash.
Leftovers & Storage
You can store leftover orzo in an airtight container in the refrigerator up to 3 days. Reheat it in the microwave. The broccoli will lose some of its crispness and the orzo will soften a bit. I also like eating leftovers cold as a pasta salad and stir in baby arugula or spinach with vinaigrette.
More Butternut Squash Recipes
Baked Barley Butternut Squash Risotto
Sautéed Butternut Squash
Butternut Squash Black Bean Quinoa
Roasted Butternut Squash Pasta
Butternut Squash Apple Soup
More Orzo Recipes
Lemon Kale Orzo
Roasted Broccoli Orzo
Roasted Tomato Zucchini Orzo
Grilled Vegetable Orzo Salad
Squash Zucchini Parmesan Orzo
Roasted Butternut Squash Broccoli Orzo
Ingredients
- 1 medium butternut squash (about 2-1/2 pounds), peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 pound small to medium broccoli florets
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1 cup orzo
- 2 cups low-sodium vegetable broth plus 1/2 cup, if needed
- 1/4 cup grated parmesan plus more for serving
- 1 tablespoon chopped parsley plus more for serving
Instructions
- Preheat the oven to 425 degrees F.
- On a sheet pan, toss the butternut squash with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper spread it into a single layer. Roast the squash for 20 minutes until it starts to lightly brown at the edges.
- Add the broccoli to the pan, tossing it with the squash. Arrange the vegetables, so they are in a single layer. Continue roasting for 10-12 minutes until the squash is tender and more browned and the broccoli is bright green and darker at the edges.
- Warm 1 tablespoon olive oil in a large sauté pan or skillet over medium high heat. Add the garlic, shallots and remaining salt and pepper, cooking until fragrant, about 30 seconds. Stir in the orzo and toast it for 1 minute.
- Pour in 2 cups vegetable broth. Bring to a boil and reduce the heat and simmer uncovered. 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 broth by the 1/4 cup.
- Stir in the roasted butternut squash and broccoli, parmesan and parsley.
Notes
Chopped walnuts or almonds
Roasted chicken, shredded
Grilled or sautéed shrimp
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for all your wonderful recipes ?
made this today! it is delicious! I made it as a side but ate it as the main because it was so yummy. I used fresh basil instead of parsley.
Excellent, easy, quick, tasty! And might I add healthy!
This looks so good and I am planning to make it this weekend. The shallots are missing from the ingredient list, but are in the pictures and the instructions. Would you let us know the amount please? I’ll just wing it for now. Thank you!
You just need 1 shallot, finely chopped. The recipe is updated. Thanks!
Can you sub farro for the orzo?
Yes, you can use farro instead of orzo. You will just need to adjust the amount of broth to cook the farro. I generally go with 2-1/2 to 3 cups of liquid per 1 cup of farro. Always check the package instructions.