It’s time to bring out a new Italian inspired dish that is different. It’s typical to see the same Italian inspired dishes over and over again. This Tuscan Butternut Squash Orzo recipe is one to keep up your sleeve and to WOW your family at any get together!
This Tuscan Butternut Squash Orzo is one of our favorite main dish meals, right up there with black bean enchiladas and black bean taquitos!
Why is it so magical?
- It’s affordable! Meals that use beans are very affordable! Meat dishes make it hard to stretch a grocery budget but that’s where beans can come in!
- It’s truly delicious! Some people may think that meals without meat do not have much flavor but that could not be further than the truth! This Tuscan Butternut Squash Orzo recipe will change your mind! It is a family favorite that is requested by all members of the family – meal eaters included!
- It reheats well! This recipe reheats really well! If you are NOT a fan of leftovers, do not worry about what you are going to do with this dish! Warm it up and serve it with some fresh bread.
Make this tasty dish!
- Prep Oven – Preheat oven to 375.
- Prep Produce – Prep and chop butternut squash into 1-inch cubes
- Sauté Onions – Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
- Sauté Butternut Squash – Cook butternut squash for 25-35 minutes or until tender.
- Add the goods – Add the garlic, Italian seasoning, sun-dried tomatoes, lemon juice, Dijon mustard, and orzo. Cook for 2-3 minutes, stirring often to infuse the orzo with the flavors.
- Add the broth & cream – Add the vegetable broth and cream. Once it starts to bubble, continue cooking for 10 minutes while stirring often. Turn the heat down to where it is a steady but low simmer. You do not want the liquid to cook off too much before the pasta is done.
- Turn it off – Take the pot off the heat, and stir in the parmesan, spinach, and basil. Cover the pot for a few minutes until it has thickened up to your liking. The orzo will absorb the liquid quickly, so if it still seems like there’s too much liquid, just wait a little bit longer.
Recipe Tips & Suggestions!
- Change out the broth – try chicken broth if you are not a vegetable broth person. I do not recommend beef. It will RUIN this recipe!
- The fresher, the better – If you can use all fresh ingredients for this recipe, it will make a difference with the flavor. Fresh basil and fresh garlic is simply better with this recipe but hey, sometimes that is just not an option and that will be no problem! It will still be amazing!
- No greens, please– if you think the squash is enough vegetable for your dish, leave out the spinach! I have left it out several times when making it for family and trust me, it does not add or take away from the flavor at all!
These pro tips will make this recipe a success.
- Don’t substitute the orzo! If you have never had orzo before, it may be tempting to swap it out for traditional pasta but don’t do it. Orzo is delicious and is in fact, a rice sized pasta that SUCKS UP the flavor! So good – I promise.
- Sun Dried Tomatoes are ALL the difference – I tried to make the dish one one day to experiment without the sun dried tomatoes because in my opinion, they are expensive. But it was a huge mistake, it makes all the difference, If you want to WOW your family and impress them, DO NOT leave out the sun dried tomatoes.
- Side Ideas – Serve this dish with a Caesar salad, with fresh bread and oil dip. You will feel like you’re at a fancy restaurant in Italy!
Tuscan Butternut Squash Orzo
This butternut squash orzo is my secret recipe; it is my family's favorite! This meal is perfect for dinner any day of the week!
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ medium onion chopped
- 4 cloves garlic minced
- ¼ cup sun-dried tomatoes
- ½ butternut squash
- ¼ teaspoon Italian seasoning
- 1 tablespoon lemon juice
- 2 cups vegetable broth
- 1 cup uncooked orzo pasta
- 1 cup heavy whipping cream
- ½ cup freshly grated parmesan cheese
- 2 cups packed fresh baby spinach
- 1 teaspoon Dijon mustard
- ¼ cup loosely packed fresh basil torn
Instructions
- Preheat oven to 375
- Prep and chop butternut squash into 1-inch cubes
- Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
- Cook butternut squash for 25-35 minutes or until tender
- Add the garlic, Italian seasoning, sun-dried tomatoes, lemon juice, Dijon mustard, and orzo. Cook for 2-3 minutes, stirring often to infuse the orzo with the flavors.
- Add the vegetable broth and cream. Once it starts to bubble, continue cooking for 10 minutes while stirring often. Turn the heat down to where it is a steady but low simmer. You do not want the liquid to cook off too much before the pasta is done.
- Take the pot off the heat, and stir in the parmesan, spinach, and basil. Cover the pot for a few minutes until it has thickened up to your liking. The orzo will absorb the liquid quickly, so if it still seems like there’s too much liquid, just wait a little bit longer.
