Maple Butternut Squash With Creamy Orzo Recipe

Orzo is a versatile ingredient that, when cooked right, can take on an incredibly creamy, risotto-like texture — without needing to stand at the stovetop for 40 minutes. In this maple butternut squash with creamy orzo recipe, I doll up the rice-like pasta a little bit by sauteing it with shallots and butter, along with garlic and fresh thyme and rosemary for extra aromatic infusion. Butternut squash is also a star of the show here, taking on a light maple syrup sweetness before roasting, where it gets just the right touch of caramelization. Together, the squash and orzo make for a somewhat unexpected but delicious side dish, one well-suited for a holiday table or simply a weeknight dinner table. 

To really highlight the depth of flavor in the creamy orzo, I add white miso paste for just the right salty, umami-rich touch. Rosemary- and garlic-infused pecans add an extra touch of fall flair as garnish, while kale adds a lovely pop of greenery and freshness. I love how elevated this dish feels without being overly fussy, and since butternut squash is available year-round, I find myself gravitating towards this recipe in all seasons (though it is especially delicious during fall).

To make this recipe, start in the produce area and grab a butternut squash. You can buy a whole one and peel and cut it yourself, or buy it pre-cut and ready to go (if you buy it pre-cut, you may need to trim down the pieces so they are uniform in size). While in the produce aisle, pick up garlic, a shallot, fresh rosemary, fresh thyme, a lemon, and either lacinato or curly kale. 

As for dairy, you'll need salted butter, heavy cream, and parmesan cheese. Other necessary ingredients include white miso paste, vegetable broth, halved pecans, and orzo. Then check your pantry for olive oil, maple syrup, kosher salt, and black pepper.

Preheat the oven to 400 F.

Line a baking sheet with parchment paper.

In a large bowl, toss the squash cubes with the olive oil, maple syrup, ½ teaspoon of salt, and ¼ teaspoon of pepper.

Spread the squash out in a single layer on the baking sheet. Roast for 25 to 30 minutes, flipping once halfway through, until fork-tender and caramelized at the edges.

While the squash roasts, melt the butter for the pecans in a small skillet over medium heat.

Add the pecans, garlic, and rosemary and cook, stirring often, until the pecans smell toasty and darken slightly, 3 to 5 minutes. Let cool for 10 minutes.

Transfer the pecans to a cutting board and roughly chop. Set aside.

Make the creamy orzo: In a large (5-quart) pot, melt the butter over medium-high heat.

Add the shallot and cook until soft and translucent, 3 to 5 minutes.

Stir in the garlic, thyme, rosemary, and orzo. Reduce the heat to medium-low and cook, stirring often, until some of the orzo turns golden, 2 to 3 minutes.

Pour in the broth and bring to a boil.

Reduce the heat to medium-low and cook, stirring often, until the orzo is al dente and most of the broth is absorbed, 10 to 12 minutes.

In a small bowl, whisk the miso into the cream until smooth.

Stir the roasted squash, kale, miso cream, and parmesan into the orzo and cook until the kale wilts and the sauce turns creamy, about 2 minutes.

Remove from the heat and stir in the lemon zest, lemon juice, and the remaining salt and pepper.

Top the squash and orzo with the toasted pecans before serving.

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You can get a head start on a few of the components in this dish to save time the day you plan to serve it. To start, roasting the squash ahead of time is a great way to get a bulk of the cooking done. Let it fully cool after roasting, then store in an airtight container in the fridge for up to two days; it will warm up again when you add it to the orzo. You can also prepare the toasted pecans in advance, but keep those at room temperature after cooking since they'll get too soft in the fridge. Once those two components are prepped, the dish comes together much more quickly once the creamy orzo is the only task left. I don't recommend making the orzo ahead of time, because it will stick together and lose its creamy silkiness.

If you have leftovers, store them for up to four days in an airtight container in the fridge. The pecans will soften a bit, so if possible, store those separately at room temperature (but they will still taste good even after refrigeration). When reheating, you'll notice the orzo has absorbed the liquid and may be a little dry, so add a splash of water, broth, or cream to loosen things up and make it creamy again. The stovetop is the best method for reheating, and use low heat to avoid scorching the orzo.

There are plenty of ingredient swaps you can make in this recipe, starting with one of the main ingredients: the butternut squash. This recipe would work quite well with sweet potato or another type of squash. Acorn and honeynut squash are both viable options here. Kabocha squash is another great option, and as an added bonus, you don't even need to peel it. 

When it comes to sweetening the squash before roasting, if you don't have maple syrup, agave nectar or honey will get the job done. You can swap out the pecans for another type of nut, like walnuts or hazelnuts, or even pumpkin seeds for a nut-free crunch. Creaminess is essential to the orzo, but you don't strictly need to use heavy cream. Swap in half-and-half, coconut milk, or cashew cream. All kinds of greens will complement the orzo as well. Spinach is an obvious substitution for the kale, but be sure to use baby spinach and trim off any long stems. Since spinach shrinks down so much, consider doubling the amount that the recipe calls for in kale. Swiss chard will work also as long as you strip it from the stems before adding it to the mix. Finally, if you don't have white miso paste on hand, swap in 2 teaspoons of soy sauce for a similarly salty note.

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