This vegetarian orzo cooks in one pot and is served with roasted butternut squash for a warming fall meal filled with rich and savory flavors.
One of my favorite meals that I've shared recently is one pot cherry tomato orzo, so it's only natural to share a fall version of that recipe. Add roasted butternut squash seasoned with thyme for a fall twist, and a dish to rival other fall favorites like tortellini with butternut squash and butternut squash pasta.
I absolutely love one-pot pasta recipes (especially one pot orzo!) because they are convenient and the starches from pasta create creamier sauces. If you're new to cooking with orzo, it's a shape of pasta that's kind of like a mix between pasta and rice.
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Recipe features
- Simple: All you need to do for this recipe is cook the orzo and roast the butternut squash. Cooking orzo in one pot is an easy way to cut down on dishes, and it's relatively effortless.
- Fall flavors: Fresh thyme is weaved throughout the layers of this orzo dish. Pair it with sweet and savory butternut squash for a perfectly autumnal meal.
- Versatile: This recipe is perfect as a Thanksgiving or holiday side, but it's also great as a weeknight meal starter. Add your favorite protein like chickpeas or halloumi and stir in a handful of spinach or kale for a balanced vegetarian meal.
Ingredients
- Butternut squash: I recommend using fresh butternut squash because it retains the best texture, but frozen does work. If using frozen, let it thaw first and reduce cook time by 10 minutes. Pre-sliced/diced butternut squash from the produce section is an easy way to cut back on prep time.
- Orzo: This is a small pasta shape. It should be available in the pasta aisle at most grocery stores. I don't recommend using different pasta shapes because different sizes need a different amount of broth, but white rice should work in place of orzo.
- Thyme: Fresh thyme is best here for the strongest flavor. However, dry thyme can be used if fresh isn't available.
- Vegetable bouillon: This is my "secret ingredient" that I use in place of vegetable broth. It has a rich, savory flavor and is a more affordable option than boxes of vegetable broth.
- Shallot: This has a more subtle, less astringent flavor than onion. If shallot isn't available, red onion is the best option to replace it, then sweet yellow onion.
- Butter and parmesan add creaminess and depth. Feel free to use non-dairy alternative to make this recipe vegan. If vegetarian, check the label to ensure Parmesan is made from vegetarian sources.
Step-by-step instructions
One pot orzo
For one pot pasta I like to use this pan, which has raised sides that make sauteing and simmering easy. If you don't have a pan like this, any kind of skillet with a lid works.
- Start by heating a pan over medium heat. Add butter. Once melted, add the shallot. Saute until golden, just 3-4 minutes. Add in the minced garlic and roughly chopped thyme. Continue cooking an additional 1-2 minutes, until the garlic is golden and aromatic.
- Add in the vegetable bouillon. Whisk in the water, salt, and remaining seasonings.
- Bring to a rapid simmer over medium-high heat. Once simmering, stir in the orzo. Cover and cook for a total of 12 minutes. Every 3-4 minutes, remove the lid and stir. This helps the orzo cook evenly and keeps it from sticking to the bottom of the pan.
- The orzo is ready when tender. All of the liquid should be absorbed.
Roasted butternut squash
I love butternut squash so much that I have a full recipe dedicated to roasted butternut squash. Check that out for more details and answers to any FAQ you might have.
Dice the squash into ½ inch cubes. Smaller pieces cook more quickly, so try to keep the pieces uniform for the most consistent results.
Place diced butternut squash on a baking sheet. Toss with oil, salt, thyme, onion powder, garlic powder, pepper and nutmeg. Try not to overlap any pieces.
Roast at 425F for 30-35 minutes. I like to roast squash at a higher temp because it chars some of the sides, resulting in more flavor and crisp texture. The butternut squash is ready when softened throughout and golden on the edges.
To serve, toss the orzo and butternut squash together.
Tips for success
- Keep the lid on while simmering the orzo. This traps heat and steam in, which is what cooks the orzo.
- Bring liquid to a simmer before adding the orzo. This keeps the orzo from overcooking and becoming mushy.
- If the orzo has absorbed all of the cooking liquid but still isn't cooked through, add an additional ½ cup of water. You can repeat as needed, but shouldn't need to.
- Don't have vegetable bouillon? Just omit it and use an equal amount of vegetable broth in place of water.
- If served as the main dish, this recipe makes just 3-4 servings. As a side, it makes 4-6 servings. If serving a larger crowd or people with big appetites, I recommend doubling the recipe.
- This is a perfect Thanksgiving side. To make it a main dish, add chickpeas or white beans to the pasta, or serve with a side of vegetarian (or not!) chicken tenders or garlic herb tofu. Top with kale chips for additional texture or just stir kale into the cooked orzo.
Storage tips
- Leftovers: Best within 3-4 days. Keep leftovers refrigerated in a closed container.
- Reheating: Add a splash of vegetable broth to the orzo to loosen it up before reheating in the microwave or stove. On the stove, heat over medium heat until hot throughout.
- Freezing: I don't recommend freezing this recipe as pasta doesn't always freeze well.
Looking for more one pot recipes?
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📖 Recipe
Roasted Butternut Squash Orzo (One Pot)
Ingredients
Roasted Butternut Squash
- 1 pound diced butternut squash ½ inch pieces
- 1 teaspoon olive oil
- 2 teaspoons fresh thyme chopped
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon nutmeg
- ⅛ teaspoon black pepper
Orzo
- 1 cup dry orzo
- 2 tablespoons unsalted butter
- 2 medium shallots roughly chopped
- 3 cloves garlic minced; adjust to taste
- 1 heaping tablespoon fresh thyme roughly chopped
- 2 teaspoons vegetable bouillon
- 2 and ½ cups water
- ¼ teaspoon kosher salt
- pinch nutmeg
- 1 tablespoon balsamic vinegar adjust to taste
- ½ cup grated parmesan more for serving if desired; see note #2
- freshly ground black pepper to taste
Instructions
For the Butternut Squash
- Preheat the oven to 425F.
- Add diced butternut squash to a baking sheet. Drizzle with enough olive oil to coat, chopped thyme, salt, onion powder, garlic powder, nutmeg, and pepper. Using clean hands or a spatula, toss to combine.
- Roast at 425F on the midlde oven rack of 30-35 minutes. The squash is ready when tender throughout and golden to almost blackened on some sides.
For the Orzo
- Meanwhile, prepare the orzo. In a tall-sided saute pan (if this isn't available, a medium skillet works), heat butter over medium heat.
- Once the butter is melted, add in the chopped shallot. Saute shallot until golden, about 3-4 minutes.
- Add in the minced garlic and roughly chopped thyme. Continue cooking an additional 1-2 minutes, until the garlic is golden and aromatic.
- Stir in the vegetable bouillon. Whisk in the water, salt, and a pinch of nutmeg. Bring to a rapid simmer over medium-high heat.
- Once simmering, stir in the orzo. Reduce heat to a low simmer over medium-low heat, with just a few bubbles popping at a time.
- Cover tightly with a lid and cook for a total of 12 minutes. Every 3-4 minutes, remove the lid and stir. This helps the orzo cook evenly and keeps it from sticking to the bottom of the pan. The orzo is ready when tender. All of the liquid should be absorbed.
- Stir in balsamic vinegar and grated parmesan, then stir in the roasted butternut squash. Taste for salt and garnish with additional fresh thyme and a few cracks of freshly ground black pepper. Enjoy!
Video
Notes
- Cooking tips: If the orzo is not fully cooked but all water is absorbed, the heat may be too high. Add in an additional ½ cup of liquid, cover, and continue simmering.
- Parmesan: Replace butter and parmesan with non-dairy options to make this recipe vegan. Choose parmesan labeled as from vegetarian sources if cooking for vegetarians.
- Leftovers are best within 3-4 days. Keep refrigerated in a closed container. Reheat with a splash of vegetable broth to loosen. This recipe does not freeze well.
- For a complete meal, serve with chickpeas, white beans, or tofu (or your preferred protein). This is also good with kale stirred into the cooked orzo.
Cherie
We loved this recipe. As the cook I was a little confused on when the squash gets added to the orzo. I read all the instructions a couple of times but I am known for reading too fast and missing important details. I’m looking forward to trying the suggested addition of spinach.
Cassidy Reeser
Oops, that's on me! I updated the recipe to make it clearer. I'm glad you liked the recipe though, thanks for leaving a review! 🙂
JP
This is so tasty! I definitely recommend this recipe. I didn’t have vegetable bouillon on hand so I subbed vegetable broth but I’d like to buy/make some for future recipes. I don’t cook with orzo very often but it reminds me of Arborio rice and risotto. I really liked adding the parmesan cheese and a couple of handfuls of spinach right at the end. I bought a butternut squash and prepared it with my 2 yr old. It was a fun way to spend a rainy evening. Thank you! Excited to try your other recipes.
Cassidy Reeser
Thank you for the review, it reminds me a bit of risotto too! Sounds like a lovely fall evening. 🙂