Creamy Orzo and Butternut Squash


Pasta is always a family favorite around here, I can get away serving just about any vegetable with pasta, even to my husband whom isn't a really big fan of many vegetables.  I made this and I thought to myself "well I may not have many takers because I put butternut squash in here" However that was on the contrary. I was able to sneak in the butternut squash and no one even complained or most importantly noticed!!  I made a massive portion of this dish and it was gone the same night.  That is typically my best indicator if a dish has been "family approved"  I hope you enjoy this dish as much as my family did!  Happy Eating, from my kitchen to yours!  

Delightfully adapted from: WW weekly



 1 spray(s) cooking spray   
 2 cup(s) uncooked butternut squash, cut into small cubes   
 1/2 tsp olive oil   
 1/8 tsp table salt, or to taste   
 1/2 Tbsp unsalted butter   
 1 cup(s) uncooked orzo   
 1 1/2 fl oz water   
 1 cup(s) canned, chicken broth   
 1 tsp fresh thyme, fresh, or 8 whole sprigs (sprigs preferred)   
 2 Tbsp fat-free half-and-half   
 1/3 cup(s) grated Parmesan cheese, such as Parmigiano-Reggiano   
 1/8 tsp table salt, or to taste   
 1/8 tsp black pepper, freshly ground, or to taste  



  • Preheat oven to 425°F. Coat a small rimmed baking sheet with cooking spray. 
  • In a medium bowl, toss squash with oil and salt; spread in a single layer on prepared baking sheet, leaving space between squash cubes. Roast, stirring halfway through, until squash is tender and lightly browned, about 20 to 25 minutes.
  • Meanwhile, melt butter in a medium saucepan over medium heat; add orzo. Stir constantly until orzo begins to smell toasty, about 3 minutes. Add water, broth and thyme sprigs; bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, until liquid is nearly absorbed, about 15 minutes.
  • Remove thyme sprigs; stir in half-and-half, cheese and roasted squash. Season well with salt and pepper; serve. Yields about 3/4 cup per serving.


  • A medium-sized, 2 pound squash will yield approximately 3 1/2 cups of diced squash cubes. 

    Peel the outside of a whole butternut squash with a sturdy vegetable peeler. Trim the ends and cut it in half lengthwise. Use an ice cream scoop or melon baller to easily scoop seeds and membrane from each half. 

    Pre-cut butternut squash is widely available in supermarkets and is a great shortcut for time-pressed cooks. Be sure to trim down the pieces to small, even-sized cubes or slices before roasting to allow for better browning.


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