One Pot Brown Butter Orzo with Butternut Squash Recipe

Introduction

This One Pot Brown Butter Orzo with Butternut Squash is a comforting and flavorful dish that combines the nutty aroma of brown butter with tender squash and cheesy orzo. It’s an easy, satisfying meal perfect for cozy evenings.

Ingredients

• 5 tablespoons salted butter, divided
• 4 cups butternut squash, cut into ½ inch cubes
• 1 teaspoon red pepper flakes
• 6 large sage leaves, thinly sliced
• 1 lb orzo, uncooked
• 1 teaspoon garlic powder
• A few cranks fresh cracked pepper
• 4.5 cups water
• ⅔ cup Parmigiano
• ⅔ cup Pecorino
• 3 tablespoons white balsamic glaze
• A few pinches flaky salt to finish

Instructions

1. Step 1: Add 4 tablespoons of butter to a heavy-bottomed skillet over medium heat. Stir often as the butter begins to bubble and brown, watching carefully to prevent burning.
2. Step 2: When the butter smells rich and nutty and turns golden, immediately add the butternut squash, salt, red pepper flakes, and sage leaves. Stir to combine.
3. Step 3: Let the squash cook for about 5 minutes until slightly tender, then add the orzo, another generous pinch of salt, garlic powder, and fresh cracked pepper. Stir well.
4. Step 4: Pour in the water and stir once more. Bring the mixture back to a simmer.
5. Step 5: Cover the pot and cook for 10 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom.
6. Step 6: When the orzo is al dente, stir in the Parmigiano, Pecorino, the remaining 1 tablespoon of butter, and the white balsamic glaze.
7. Step 7: Serve each bowl topped with a pinch of flaky salt and enjoy!

Tips & Variations

• For extra depth, toast the orzo briefly before adding water to enhance its nutty flavor.
• Swap sage for thyme or rosemary if preferred, for a different herbal note.
• Add toasted pine nuts or walnuts on top for crunch and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the orzo, stirring occasionally to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash can be used. Just make sure to thaw and drain it before cooking to avoid excess moisture in the dish.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the butter with a plant-based alternative and use dairy-free cheese or omit the cheese altogether for a delicious dairy-free version.

One Pot Brown Butter Orzo with Butternut Squash Recipe

---

★★★★★

4.4 from 122 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This One Pot Brown Butter Orzo with Butternut Squash is a comforting and flavorful dish that combines nutty browned butter, tender butternut squash, and al dente orzo pasta. Enhanced with fragrant sage, a hint of heat from red pepper flakes, and finished with a blend of Parmigiano and Pecorino cheeses plus a touch of white balsamic glaze, this meal offers a delightful balance of savory and sweet notes. Perfect for a cozy weeknight dinner, it all comes together in a single skillet, making for easy preparation and cleanup.

---

Ingredients

Scale 1x2x3x

Butter and Seasonings

• 5 tablespoons Salted Butter, divided
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Garlic Powder
• A few cranks Fresh Cracked Pepper
• A few pinches Flaky Salt, to finish

Vegetables

• 4 cups Butternut Squash, cut into ½ inch cubes
• 6 large Sage Leaves, thinly sliced

Grains and Liquids

• 1 lb Orzo, uncooked
• 4.5 cups Water

Cheeses and Glaze

• ⅔ cup Parmigiano, grated
• ⅔ cup Pecorino, grated
• 3 tablespoons White Balsamic Glaze

---

Instructions

1. Brown the Butter: Add 4 tablespoons of salted butter to a heavy-bottomed skillet over medium heat. Stir frequently as the butter melts, bubbles, and begins to turn golden brown. Watch carefully to prevent burning and continue stirring until it smells rich and nutty.
2. Cook the Butternut Squash: Immediately add the cubed butternut squash, 1 teaspoon salt, red pepper flakes, and thinly sliced sage leaves to the browned butter. Stir to coat. Let the squash cook for about 5 minutes, stirring occasionally, until it becomes slightly tender.
3. Add Orzo and Seasoning: Stir in the uncooked orzo pasta, garlic powder, another hefty pinch of salt, and fresh cracked pepper. Mix everything together well to combine the flavors.
4. Add Water and Simmer: Pour in 4.5 cups of water and give it a good stir. Bring the mixture to a simmer over medium heat.
5. Cover and Cook: Cover the skillet and let the orzo cook for 10 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom. Continue cooking until the orzo is al dente and the liquid is mostly absorbed.
6. Finish with Cheese and Butter: Once the pasta is ready, stir in the grated Parmigiano, Pecorino, the remaining 1 tablespoon of butter, and the white balsamic glaze. Mix until everything is well combined and creamy.
7. Serve: Spoon the orzo into bowls and finish each serving with a pinch of flaky salt on top. Enjoy this warm, flavorful dish immediately.

Notes

• Keep a close eye on the butter while browning to avoid burning, which can make the dish bitter.
• If you prefer a less spicy dish, reduce the amount of red pepper flakes or omit them entirely.
• For extra creaminess, toss in a splash of heavy cream or milk when adding the cheeses.
• The white balsamic glaze adds a subtle sweetness and acidity, but you can substitute with a drizzle of honey or maple syrup if unavailable.
• Use freshly grated cheeses for the best flavor and meltability.
• This dish can be stored in the fridge for up to 3 days and reheated gently on the stovetop with a splash of water to loosen the sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: One Pot, Brown Butter, Orzo, Butternut Squash, Sage, Italian, Easy Dinner, Pasta, Autumn Recipe