Roasted Butternut Squash Broccoli Orzo

Roasted butternut squash and broccoli orzo on a plate.

5 from 3 votes

Roasted Butternut Squash Broccoli Orzo

Simmering the pasta in vegetable broth on the stove for this roasted butternut squash broccoli orzo makes it a quicker version of risotto.

Prep Time5

Cook Time40

Total Time45

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

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

If you want the recipe to be vegan, then leave out the parmesan or use a plant-based, dairy free version instead. You can finish the dish with nutritional yeast.

Store leftover orzo in an airtight container in the refrigerator up to 3 days. Warm it in the microwave. The broccoli will lose some of its crunch and the pasta will soften. Or eat it cold as a pasta salad by adding baby arugula or spinach and a little vinaigrette.

Optional additions include:
Chopped walnuts or almonds
Roasted chicken, shredded
Grilled or sautéed shrimp

Nutrition