Get ready to fall in love with this Butternut Squash Orzo Skillet - a dish that's as comforting as it is vibrant. This heartwarming dish combines the subtle sweetness of roasted butternut squash with the nutty flavor of orzo, all tied together in a creamy, dreamy sauce that's just too good to resist.
Whether you're a seasoned vegan or just looking for a delicious way to incorporate more plant-based meals into your diet, this Butternut Squash Orzo Skillet is sure to become a favorite. It's a quick, easy, and satisfying dish that's perfect for a cozy dinner at home. And the best part? It's packed with wholesome ingredients that you can feel good about.
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❤️ What's Great About this Recipe
- It's a comforting, creamy dish perfect for cooler weather.
- The recipe is vegan-friendly!
- It's packed with wholesome ingredients, offering a healthy dinner option.
- The dish is versatile, and can be enjoyed as a main or side.
- It's relatively quick and easy to make, suitable for weeknight dinners.
- The recipe incorporates a variety of flavors and textures.
- It's great for meal prep, as leftovers can easily be stored and reheated.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Raw cashews - Make sure to either soak them for 4-6 hours or boil them for 15 minutes. This is important for achieving the right texture in the sauce.
- Butternut squash - You'll be cubing this and roasting it. Remember, you'll be using some for the sauce and some will go directly into the skillet.
- Olive oil - Used for roasting the squash and for sautéing in the skillet.
- Salt and pepper - Always season to taste!
- Nutritional yeast - This adds a wonderful, savory flavor to the sauce.
- Vegetable stock - This forms the liquid base of your sauce.
- Orzo pasta - You'll be cooking the orzo right in the skillet with the sauce, so it soaks up all the delightful flavors.
- Roasted cherry tomatoes - You'll be roasting these while the orzo cooks. They add a burst of sweetness and acidity to finish the dish.
- Fresh parsley - This is used for garnish, so don't skip it! It adds a pop of color and fresh flavor.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Blender - You'll need this to blend the cashews and squash into a creamy sauce. Make sure it's powerful enough to blend the cashews smoothly.
- Oven - This is for roasting the butternut squash and cherry tomatoes. Make sure it's properly preheated to ensure even cooking.
- Baking Tray - You'll use this for roasting the butternut squash and the cherry tomatoes. Use one large enough to spread out the pieces for even roasting.
- Skillet or Large Pan - This is where you'll combine the orzo, squash cubes, and creamy sauce. It should be large enough to contain the pasta and sauce, with room to stir.
- Stirring Utensil - A wooden spoon or heat-resistant spatula would work well.
🧑🍳 Instructions (Step-by-Step)
- Step 1: Cashew Preparation - Soak the raw cashews in water for 4-6 hours or boil them for 15 minutes until soft.
- Step 2: Preheat Oven - Set your oven to preheat to 200°C (400°F).
- Step 3: Squash Preparation - Peel and cube the butternut squash, drizzle with olive oil, season with salt and pepper, and roast in the oven for 25-30 minutes.
- Step 4: Blend Sauce - Combine soaked cashews, ¾ of roasted squash, nutritional yeast, salt, pepper, and vegetable stock in a blender and blend until smooth.
- Step 5: Cook Orzo and Squash - Heat olive oil in a skillet, add the remaining squash cubes and orzo pasta, and stir to coat with oil.
- Step 6: Add Sauce to Skillet - Pour the blended sauce into the skillet with the squash and orzo, reduce heat, and stir regularly until orzo is cooked.
- Step 7: Roast Tomatoes - While the orzo cooks, roast the cherry tomatoes in the oven until soft and fragrant.
- Step 8: Serve Dish - Garnish the creamy butternut squash orzo skillet with roasted cherry tomatoes and fresh parsley.
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🍽️ Serving
Serve the Butternut Squash Orzo hot, and divide it into portions straight from the skillet. Sprinkle some fresh parsley on top for an added pop of color and enjoy this orzo dish with a side of crunchy bread to mop up the creamy sauce.
This dish is perfect for a cozy dinner at home or for sharing with family and friends!
❄️ Storage
Store any leftovers in an airtight container in the refrigerator. They should keep well for up to 4 days.
How to reheat
To reheat, you can use a microwave or heat them up in a skillet over medium heat, adding a splash of vegetable broth or water to loosen up the sauce if needed.
🔜 Related Recipes
If you loved this Butternut Squash Orzo Skillet, then you'll surely enjoy these other delicious recipes on our blog. Try my refreshing Lemony Soup for a light and tangy lunch option, or warm up with this hearty Roasted Butternut Squash Soup - it's a wonderful way to make the most of this versatile vegetable.
Check them out and keep your meal rotation exciting!
If you’ve tried and loved this recipe, I would love for you to leave a star rating and short review at the bottom of this recipe post ❤️
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Butternut Squash Orzo Skillet
Equipment
- 1 blender You'll need this to blend the cashews and squash into a creamy sauce. Make sure it's powerful enough to blend the cashews smoothly.
- 1 oven For roasting the butternut squash and cherry tomatoes. Make sure it's properly preheated to ensure even cooking.
- 1 baking tray For roasting the butternut squash and the cherry tomatoes. Use one large enough to spread out the pieces for even roasting.
- 1 Skillet or Large Pan It should be large enough to contain the pasta and sauce, with room to stir.
- 1 Stirring Utensil You'll need this to stir the orzo and sauce together in the skillet. A wooden spoon or heat-resistant spatula would work well.
Ingredients
- ¼ cup raw cashews (30g) soaked for 4-6 hours or boiled for 15 minutes
- ½ butternut squash (about 300g / 10.5 oz) peeled, seeds removed & cubed
- 2 teaspoon olive oil
- salt and pepper to taste
- ¼ cup nutritional yeast (15g)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups vegetable stock (500 ml)
- 1 teaspoon olive oil for frying
- ½ cup orzo pasta (100g) uncooked
- salt and pepper to taste
- 1.5 cups roasted cherry tomatoes (about 250g)
- fresh parsley to garnish
Instructions
- Soak the raw cashews in water for a period of 4-6 hours, or alternatively, boil them for a duration of 15 minutes until they become soft.
- Set your oven to start preheating to a temperature of 200°C (400°F).
- Peel the butternut squash and cut it into cubes. Drizzle these cubes with olive oil, season them with salt and pepper, and then roast them in the oven for a period of 25-30 minutes.
- In a blender, combine the soaked cashews, ¾ of the roasted squash cubes, nutritional yeast, salt, pepper, and vegetable stock. Blend these ingredients at a high speed until the mixture becomes ultra-smooth and creamy.
- In a skillet or large pan, heat up some olive oil over medium heat. Add the remaining squash cubes and orzo pasta, and stir briefly to coat them with the oil.
- Pour the creamy sauce from the blender into the skillet with the squash and orzo. Reduce the heat to low and stir regularly until the orzo is cooked and has soaked up most of the sauce. This should take about 10-12 minutes. Season with additional salt and pepper to taste.
- While the orzo is cooking, roast the cherry tomatoes in the oven with a drizzle of olive oil until they are soft and fragrant.
- To serve, garnish the creamy butternut squash orzo skillet with the roasted cherry tomatoes and fresh parsley.
Notes
- Make sure to soak or boil the cashews ahead of time, as this is important for getting the right texture in the sauce.
- Feel free to adjust the seasoning levels to taste - everyone's preferences are different!
- Don't skimp on the garnishes. The roasted cherry tomatoes and fresh parsley really elevate the dish.
- Serve hot, ideally right out of the skillet. This dish goes well with a side of crusty bread to mop up any remaining sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in a microwave or on a skillet over medium heat. If the dish seems too dry when reheating, try adding a splash of vegetable broth or water to loosen up the sauce.
- This recipe is perfect for meal prep! Make a big batch and enjoy leftovers for a quick and easy meal throughout the week.
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