Butternut Squash Orzotto Recipe (Risotto-Style Orzo)
If brown butter had a season, fall would be it. This Butternut Squash Orzotto is cozy, creamy, and layered with just enough garlic, thyme, and nutmeg to make it taste like fall without trying too hard. The best part? It comes together risotto-style, but faster—thanks to orzo.
On cold nights when you want comfort in a bowl, this orzotto is a great go-to. It fits right in with the other fall favorites I keep on rotation: my Mushroom Orzotto, Brown Butter and Sage Gnocchi, Butternut Squash and Sage Soup, Kale and White Bean Sausage Soup, Brown Butter Sage Pasta, Short Rib Bolognese, and cozy classic Pastina in Brodo. You really can’t go wrong with any of them. And if you are a fan of orzo recipes, my Orzo alla Vodka is really delicious, too!
Recipe Highlights: Butternut Squash Orzotto
- Inspired by Northern Italian risottos but simplified with orzo, this dish skips the hours of stirring and delivers the same creamy texture with a little less effort. It’s the kind of dinner that feels special but doesn’t demand much from you.
- Perfect for: Date nights, Sunday dinners, or a cozy night in with a glass of wine and slippers still on.
- What makes it special: Brown butter is swirled in from the start, giving every bite a rich, nutty warmth. The orzo cooks low and slow like risotto, while the squash softens and melts into the dish.
Ingredients Notes
- Orzo: You’re cooking this risotto-style, so stir regularly and keep the broth warm. It should be tender but not mushy. Al dente is the best way!
- Butternut squash: Dice it small so it softens quickly and becomes part of the sauce instead of staying too firm.
- Brown butter: This is the backbone of the dish. You’ll start with it and finish with it—it makes everything more complex and rich without needing heavy cream.
- Mascarpone: Just a spoonful brings the whole thing together. It’s what gives that silky texture at the end without making it overly thick.
- Warm stock: I love to use homemade chicken stock for this recipe, but if you’re going for a vegetarian dish, vegetable stock works well! Definitely try my chicken stock from rotisserie chicken if you are looking for a savory twist!
Suggested Ingredient Substitutions and Additions
- Use sweet potato instead of squash if that’s what you have on hand.
- Add crispy pancetta to the base for extra depth and saltiness.
- Swap mascarpone for goat cheese if you want a little tang.
- Top with crispy sage leaves or toasted hazelnuts for texture and a savory fall finish.
- Add veg! You could easily saute some mushrooms or spinach to add to this to make it a bit heartier.
How to Make Butternut Squash Orzotto
- Brown the butter: In a large skillet over medium heat, melt 3 tablespoons of butter. Let it cook, swirling occasionally, until it foams and turns golden brown—about 3–4 minutes. Immediately reduce the heat to medium-low and stir in 1 tablespoon olive oil.
2. Sauté aromatics and squash:
Add the chopped shallot and cook for 2–3 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the diced butternut squash and half the salt and pepper and cook for 6–8 minutes, stirring occasionally, until it softens and caramelizes lightly.
3. Toast the orzo: Stir in the orzo and toast it for about 2 minutes, letting it soak up the brown butter and turn slightly golden.
4. Deglaze and simmer: Pour in the white wine and let it simmer for 1–2 minutes, scraping up any browned bits.
5. Once mostly absorbed, begin ladling in the warm broth, about ½ cup at a time. Stir frequently, letting each addition absorb before adding more. Continue for about 18–20 minutes until the orzo is tender and the squash is soft.
6. Finish and season: Stir in the salt, pepper, thyme, nutmeg (if using), mascarpone, Parmesan, and lemon zest.
7. Cook for another 2–3 minutes until creamy and well combined. Taste and adjust seasoning if needed.
8. Serve: Spoon into bowls and top with extra Parmesan and a few thyme leaves. Serve warm.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Butternut Squash Orzotto with Brown Butter
Equipment
- Large skillet or sauté pan
- wooden spoon
- ladle
- cutting board
- Sharp knife
Ingredients
- 3 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 1 small shallot finely chopped
- 1 garlic clove finely minced
- 2½ to 3 cups diced butternut squash ½-inch cubes
- 1¼ cups orzo
- ½ cup dry white wine
- 4½ to 5 cups vegetable broth kept warm
- 2 teaspoon kosher salt
- 1 1/2 teaspoon black pepper
- 1½ teaspoons fresh thyme leaves
- ¼ teaspoon ground nutmeg
- ⅓ cup mascarpone cheese
- ⅔ cup grated Parmesan cheese
- Zest of 1 lemon
- Extra Parmesan and fresh thyme for topping
Instructions
- In a large skillet over medium heat, melt 3 tablespoons of butter. Let it cook, swirling occasionally, until it foams and turns golden brown—about 3–4 minutes. Immediately reduce the heat to medium-low and stir in 1 tablespoon olive oil.
- Add the chopped shallot and cook for 2–3 minutes. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the diced butternut squash and half the salt and pepper and cook for 6–8 minutes, stirring occasionally, until it softens and caramelizes lightly.
- Stir in the orzo and toast it for about 2 minutes, letting it soak up the brown butter and turn slightly golden.
- Pour in the white wine and let it simmer for 1–2 minutes, scraping up any browned bits. Once mostly absorbed, begin ladling in the warm broth, about ½ cup at a time. Stir frequently, letting each addition absorb before adding more. Continue for about 18–20 minutes until the orzo is tender and the squash is soft.
- Stir in the salt, pepper, thyme, nutmeg (if using), mascarpone, Parmesan, and lemon zest. Cook for another 2–3 minutes until creamy and well combined. Taste and adjust seasoning if needed.
- Spoon into bowls and top with extra Parmesan and a few thyme leaves. Serve warm.
Notes
Expert Tips From My Kitchen
- Keep your broth warm. Cold broth slows the cooking process and messes with the texture.
- Stir regularly but not constantly. Think gentle attention, not babysitting.
- Dice the squash evenly and small. You want it to soften at the same rate as the orzo finishes.
- Taste at the end. Parmesan and broth can vary in saltiness—wait to season fully until the orzotto is done.
Serving Suggestions
- Wine pairing: A crisp white like Pinot Grigio or a light Chardonnay balances the richness of the dish.
- Serve alongside roasted broccolini or sautéed greens.
- Add a poached egg on top for a luxe brunch spin.
- Turn leftovers into baked arancini-style bites with a little extra cheese and breadcrumbs.
Storage Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: Add a splash of broth or water before reheating in a saucepan over low heat, stirring until creamy again.
- Freezing: Not recommended—the orzo and squash can become mushy when thawed.
We made this for dinner tonight and it was delicious! I love how easy this is and served it with some roast chicken. Very yummy.