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    Home » Recipes

    08/10/2018 Autumn Recipes

    One Pot Orzo with Roasted Butternut Squash

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    One pot recipes are the best for easy dinners. Serve up this vegetarian one pot orzo with butternut squash for a dinner that everyone will love!

    Orzo is one of my favourite pastas. It's so different from all other types of pasta, in this recipe it cooks almost more like risotto rather than a classic pasta dish.

    I normally use it in summer dishes like this Greek orzo salad or this summer orzo salad but it's so delicious that I definitely need an excuse to eat it all year round.

    Click here to pin this recipe for later!

    Overhead shot of one pot orzo with roasted butternut squash on a checked cloth over a blue background

    One of my new favourite things to do is to come up with ways to 'vegetarianise' meals that would normally have meat in them.

    Whether that's a classic like shepherd's pie or toad in the hole or something like this one pot orzo. When I came across this recipe for skillet chicken and orzo on Bon Appetit the words 'buttery orzo' were enough to convince me I needed to try this recipe.

    But, as I've mentioned a couple of times, Will and I are working to eat less meat so I wanted to come up with a veggie version which was still all made in one skillet.

    And it turned out to be one of my all time favourite butternut squash recipes!

    Side shot of one pot orzo on a checked cloth over a blue background

    Close up of one pot orzo with roasted butternut squash on a checked cloth

    Why we love this one pot orzo with roasted butternut squash:

    Butternut squash is one of the first things I turn to when I want to make a vegetarian dinner. Not only is it filling enough to be the main part of a meal, it's also pretty much peak autumn, which is never a bad thing, right?

    My favourite part about this meal is that the squash is cooked in butter, first over a high heat for five minutes until it's starting to get all caramelised around the edges and then roasted for 40 minutes or so.

    Doing so means that the squash takes on so much flavour and makes it the perfect thing to use in a vegetarian meal.

    Side on shot of one pot orzo with butternut squash on a checked cloth over a blue background

    Blue bowl over one pot orzo over a blue background

    One Pot Orzo with Roasted Butternut Squash Ingredients:

    • Butternut Squash
    • Butter - Extra can be used in these lime and mint roast chicken sandwiches
    • Salt and Pepper
    • Leeks
    • Garlic
    • Thyme Sprigs
    • Orzo
    • White Wine - Use up leftover in these creamy mushrooms with mascarpone polenta...or just drink it!
    • Vegetable Stock
    • Parmesan Cheese

    [amazon_link asins='B014G2LOXE,B071K8PVSY' template='ProductCarousel' store='thecoorep-21' marketplace='UK' link_id='ef85ee42-ca7b-11e8-8b8b-b5c887442978']

    Keep scrolling to get the full recipe for the one pot orzo with roasted butternut squash...

    Overhead shot of one pot orzo with butternut squash on a checked cloth over a blue background

    One pot orzo with butternut squash with a wooden spoon and checked cloth

    Once the butternut squash has finished roasting the rest of the recipe is made on the hob.

    Leeks, garlic and thyme are cooked gently in butter before the orzo is added to the skillet and cooked with vegetable stock added a little at a time until it's all soaked up.

    Then it's just a case of piling all the butternut squash on top and sprinkling with loads of parmesan. And I mean loads of parmesan.

    One pot orzo in a cast iron skillet with roasted butternut squash on a checked cloth

    One pot orzo with roasted butternut squash in a cast iron skillet on a checked cloth

    One Pot Orzo with Roasted Butternut Squash Instructions:

    1. Heat the oven and add butter to a skillet over a medium-high heat. Caramelise the butternut squash with salt and pepper for 5 minutes then put in the oven and cook for 40 minutes.
    2. Scoop out the butternut squash and put the skillet back on the heat. Add more butter and cook the leek, garlic and thyme with more salt and pepper.
    3. Add the orzo and toast for a couple of minutes then add the wine followed by the stock, a little at a time, until the orzo is cooked. Add the squash back to the skillet and serve with parmesan.

    Equipment you need to make this recipe...

    [amazon_link asins='B00006JSUB,B077SRHSSJ,B003ASATPA,B0007VO0CQ,B00HEZ888K' template='ProductCarousel' store='thecoorep-21' marketplace='UK' link_id='9e6822cf-cb35-11e8-8bd6-177f7ae6ac43']

    Keep scrolling to get the full printable recipe...

    One pot orzo with butternut squash in a skillet on a checked cloth

    Side on shot of one pot orzo with butternut squash in a skillet on a checked cloth

    Do I need to peel butternut squash before roasting?

    The skin on butternut squash is tough so is better removed before roasting which you can easily do with a vegetable peeler. If it's difficult to remove you can put the squash in the microwave for a minute to help soften it. 

    Want more? Try these other butternut squash recipes!

    • Butternut Squash Black Bean Turkey Chilli
    • Roasted Butternut Squash Hummus
    • Butternut Squash & Carrot Soup
    • Roasted Butternut Squash Pasta with Goat's Cheese
    • Roasted Butternut & Pancetta Risotto with Sage Oil
    • Four Cheese Butternut Squash Lasagne with Spinach
    One pot orzo with roasted butternut squash in a cast iron skillet on a checked cloth

    One Pot Orzo with Roasted Butternut Squash

    One pot recipes are the best for easy dinners. Serve up this vegetarian one pot orzo with butternut squash for a dinner that everyone will love!
    4 from 15 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Calories: 449kcal
    Author: Amy Fulwood

    Ingredients

    • 1 Butternut Squash peeled and chopped into large chunks
    • 3 tablespoon Butter
    • Salt and Freshly Ground Black Pepper
    • 2 Leeks chopped
    • 1 teaspoon Garlic crushed
    • 3 Thyme Sprigs
    • 250 g Orzo
    • 100 ml White Wine
    • 600 ml Vegetable Stock
    • Parmesan grated, to serve
    UK Measures - US Measures

    Instructions

    • Heat the oven to 200°C/400°F. Add 2 tablespoon of the butter to the skillet over a medium-high heat and tip in the butternut squash and a good sprinkling of salt and pepper. Cook for 5 minutes until the squash is darkening around the edges then transfer to the oven and roast for 35-40 minutes until soft.
    • When the squash is cooked transfer to a bowl and place the skillet back over a medium-high heat. Add the remaining tablespoon of butter, the leek, garlic and thyme sprigs to the skillet with lots of salt and pepper and cook for 5 minutes until softened then add the orzo and toast in the hot skillet for a couple of minutes until smelling toasty.
    • Pour the wine into the skillet and cook until the liquid has been absorbed which should only take a minute then start adding the stock, a little at a time in the same way you would a make a risotto, stirring constantly and waiting until each addition has been absorbed before adding more. When all the liquid has been added and the orzo is al dente return the roasted squash to the skillet. Serve topped with plenty of parmesan.
    Nutrition Facts
    One Pot Orzo with Roasted Butternut Squash
    Amount Per Serving
    Calories 449 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 5g25%
    Cholesterol 22mg7%
    Sodium 697mg29%
    Potassium 897mg26%
    Carbohydrates 77g26%
    Fiber 6g24%
    Sugar 9g10%
    Protein 10g20%
    Vitamin A 21295IU426%
    Vitamin C 46.1mg56%
    Calcium 135mg14%
    Iron 3.3mg18%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

    Adapted from Bon Appetit
    Nutrition information is an estimate and will vary depending on the exact ingredients used.
     
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    If you like the look of this recipe make sure you pin it for later!

    One pot orzo pinterest orzo with text overlay

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    Reader Interactions

    Comments

    1. Allison says

      October 08, 2018 at 11:06 pm

      5 stars
      My family would love this! Pinning it and trying it soon.

      Reply
      • Amy says

        October 09, 2018 at 8:52 am

        Thanks Allison 🙂

        Reply
    2. Danielle says

      October 09, 2018 at 1:34 am

      5 stars
      This looks delicious! I love anything with butternut squash!

      Reply
      • Amy says

        October 09, 2018 at 8:52 am

        Thanks Danielle!

        Reply
    3. Michelle says

      October 09, 2018 at 1:47 am

      5 stars
      Your photos are gorgeous! This orzo looks absolutely delicious and so perfect for fall. I can't wait to try it 😀

      Reply
      • Amy says

        October 09, 2018 at 8:51 am

        Thanks so much Michelle 🙂

        Reply
    4. Anna says

      October 09, 2018 at 2:00 am

      5 stars
      I'm trying to eat less meat and this butternut squash orzo recipe sounds delicious. I love one pot meals too 🙂

      Reply
      • Amy says

        October 09, 2018 at 8:51 am

        Thanks Anna!

        Reply
    5. AnnMarie says

      October 15, 2018 at 6:38 pm

      Measurements are in ml???? How much is 250 ml or orzo and 650ml of stock? Really

      Reply
      • Amy says

        October 15, 2018 at 7:48 pm

        Hi AnnMarie, if you click the link below the list of ingredients it will show you US measurements. Hope that helps!

        Reply
    6. Jessi says

      October 28, 2020 at 3:41 am

      I made this recipe for my friends and we loved every second of every bite! Delicious! I would probably put more thyme next time!

      Reply
      • Amy says

        October 28, 2020 at 1:49 pm

        Thanks so much Jessi!

        Reply
    7. Kaitlin M OConnor says

      November 13, 2020 at 12:07 am

      5 stars
      This was exactly what I was looking for! Made it tonight, and it was delicious. I was worried that it was too much liquid, but it cooked down perfectly. Thank you!

      Reply

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