Rebel Float Butternut Squash Orzo (Printable Version)
Velvety butternut orzo pairs with aromatic spices and gooey marshmallow for a fun, flavorful vegetarian dish.
# What You'll Need:
→ Vegetables & Pasta
01 -
1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
02 -
1 small yellow onion, finely chopped
03 -
2 cloves garlic, minced
04 -
1 1/2 cups dry orzo pasta
05 -
4 cups vegetable broth
06 -
2 tablespoons olive oil
→ Dairy & Cheese
07 -
1/4 cup heavy cream
08 -
1/2 cup grated Parmesan cheese, plus extra for serving
09 -
2 tablespoons unsalted butter
→ Seasonings
10 -
1 teaspoon ground cumin
11 -
1/2 teaspoon smoked paprika
12 -
1/2 teaspoon ground cinnamon
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
→ Garnish & Surprise Elements
15 -
1 cup mini marshmallows
16 -
2 tablespoons chopped fresh chives
17 -
1/4 cup toasted pecans, roughly chopped (optional)
# Steps to Follow:
01 -
Preheat oven to 425°F. Line a baking sheet with parchment paper. Toss butternut squash cubes with 1 tablespoon olive oil, cumin, smoked paprika, cinnamon, salt, and black pepper. Arrange on prepared baking sheet and roast for 20–25 minutes, or until tender and caramelized.
02 -
While the squash is roasting, heat the remaining 1 tablespoon olive oil and butter in a large saucepan over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute, stirring frequently.
03 -
Stir in dry orzo and toast for about 2 minutes, stirring often, until lightly golden.
04 -
Pour in vegetable broth and combine well. Bring to a simmer, reduce heat to medium-low, and cook uncovered for 10–12 minutes, stirring frequently, until orzo is al dente and most of the liquid is absorbed.
05 -
Reserve a few roasted squash cubes for garnish. Lightly mash the remaining roasted squash and fold into the orzo with heavy cream and grated Parmesan cheese. Season to taste with salt and black pepper.
06 -
Preheat broiler. Transfer orzo mixture to an oven-safe serving dish. Scatter mini marshmallows and reserved squash cubes on top. Broil for 1–2 minutes, watching closely, until marshmallows are puffed and golden brown.
07 -
Garnish with chopped fresh chives and toasted pecans. Serve immediately with extra Parmesan cheese, if desired.
# Important Notes:
01 -
For a nut-free version, omit pecans or substitute with toasted seeds. A pinch of nutmeg or cayenne adds extra warmth to the roasted squash. Complements a crisp white wine pairing.