One-Pot Brown Butter Orzo with Butternut Squash | Easy Fall Recipe

Introduction

Remember those chilly evenings when all you craved was a warm, comforting hug in a bowl? That’s exactly what this One-Pot Brown Butter Orzo with Butternut Squash brings to your kitchen. It’s the kind of recipe that feels special enough for company but is so incredibly simple, you’ll want to make it on a Tuesday night. Seriously, it’s a weeknight game-changer that tastes like it took hours, but it’s practically a magical one-pot wonder!

Why You’ll Love This Recipe

• Fast: Most of the magic happens in one pot, minimizing cleanup and maximizing your time to relax.
• Easy: No complicated steps here! Just a few simple additions and you’re on your way to a delicious meal.
• Giftable: Imagine sharing a batch of this hearty orzo with a neighbor or friend who needs a little culinary cheer. It’s like a warm hug in a container!
• Crowd-Pleasing: The sweet butternut squash, savory cheeses, and nutty brown butter are a flavor combination that just makes everyone happy.

Ingredients

Here’s what you’ll need to create this bowl of pure comfort:

• 5 tablespoons Salted Butter, divided: The star of our show, bringing richness and that irresistible nutty aroma.
• 4 cups Butternut Squash, cut into ½ inch cubes: Sweet, tender, and perfectly autumnal.
• 1 teaspoon Red Pepper Flakes: Just a whisper of heat to wake up your taste buds.
• 6 large Sage Leaves, thinly sliced: These little flavor bombs add an earthy, aromatic note.
• 1 lb Orzo, uncooked: The tiny pasta that soaks up all the delicious flavors.
• 1 teaspoon Garlic Powder: A classic flavor that pairs beautifully with everything.
• Fresh Cracked Pepper, to taste: Because no dish is complete without a good grind of pepper!
• 4.5 cups Water: Our liquid base to cook the orzo to perfection.
• ⅔ cup Parmigiano Reggiano, grated: Salty, nutty, and utterly delicious.
• ⅔ cup Pecorino Romano, grated: A sharper, tangier cheese that adds another layer of deliciousness.
• 3 tablespoons White Balsamic Glaze: This adds a delightful sweet and tangy finish that’s just divine.
• Flaky Salt, to finish: For that perfect little crunch and extra pop of flavor.

How to Make It

Let’s get cooking! Grab your biggest pot and let’s make some magic happen:

1. Get the Squash Going: First, we’re going to melt 3 tablespoons of butter in a large pot or Dutch oven over medium heat. Once it’s melted and shimmery, toss in your cubed butternut squash. Let it cook, stirring occasionally, until it’s tender and starting to get those lovely little browned edges. This usually takes about 8-10 minutes, and trust me, it’s worth the wait for that flavor!
2. Aromatic Adventures: Now, stir in the red pepper flakes and those thinly sliced sage leaves. Cook for just about a minute until you can really smell how fragrant they are. It’s like a mini perfume for your kitchen!
3. Pasta Time!: Add the uncooked orzo, garlic powder, and a good crack of fresh pepper to the pot. Give everything a good stir. You want to make sure that orzo is nicely coated with all those tasty bits and butter.
4. Let It Simmer: Pour in the water and bring it all to a boil. Once it’s bubbling, reduce the heat to a gentle simmer, pop on the lid, and let it cook for about 10-12 minutes. You’re looking for the orzo to be tender (al dente, as the fancy folks say) and for most of the liquid to be absorbed.
5. Cheesy Goodness: Take off the lid and stir in both the Parmigiano Reggiano and Pecorino Romano cheeses. Keep stirring until they’ve melted into a wonderfully creamy, cheesy sauce that coats every single piece of orzo. Oh, be still my heart!
6. The Brown Butter Magic: While the orzo is finishing up, grab a small skillet and melt the remaining 2 tablespoons of butter over medium heat. Keep an eye on it, swirling occasionally. You’ll see it start to foam, then turn a lovely golden-brown color and smell delightfully nutty. This is brown butter, and it’s going to elevate everything!
7. Marry the Flavors: Carefully stir that glorious brown butter into your orzo. The aroma at this point? Incredible!
8. The Finishing Touch: Ladle the orzo into bowls. Drizzle it with that beautiful white balsamic glaze and finish with a sprinkle of flaky salt. It’s the perfect sweet and savory, crunchy and creamy bite!

Substitutions & Additions

Feeling adventurous? This recipe is wonderfully forgiving and open to your personal flair!

• Squash Swap: No butternut squash? No problem! Sweet potatoes or even cubes of acorn squash would be delicious alternatives.
• Herb Heaven: If you don’t have sage, fresh thyme or a pinch of dried rosemary would be lovely.
• Spice It Up: Want a bit more heat? Add an extra pinch of red pepper flakes or even a dash of smoked paprika.
• Veggie Boost: Feel free to toss in some baby spinach in the last few minutes of cooking or some sautéed mushrooms for extra depth.
• Nutty Crunch: Toasted pine nuts or slivered almonds would make a fantastic crunchy topping.

Tips for Success

A few little tricks to ensure your orzo is absolutely perfect every time:

• Don’t Crowd the Pot: Make sure your pot is large enough to hold all the ingredients comfortably, especially when you add the water.
• Watch the Brown Butter: Brown butter can go from perfect to burnt in seconds! Keep a close eye on it and remove it from the heat as soon as it turns golden brown and smells nutty.
• Stir Gently: When adding the cheese, stir gently to ensure a smooth, creamy sauce without overworking the pasta.
• Prep Ahead: You can cube your butternut squash and slice your sage a day in advance to save even more time on busy weeknights.

How to Store It

Leftovers are a delicious thing! Store any remaining orzo in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of water or broth, or in the microwave until heated through. The flavors often meld even more overnight, making it just as tasty the next day!

FAQs

• Can I use a different kind of pasta? While orzo is ideal for this recipe as it cooks quickly and absorbs flavors beautifully, you could experiment with other small pastas like ditalini or acini di pepe. You might need to adjust the cooking time slightly.
• Is this dish vegetarian? Yes, this recipe is wonderfully vegetarian! If you’re looking for a vegan option, you’d need to substitute the butter and cheeses with vegan alternatives, which would change the flavor profile a bit but could still be delicious.
• What makes white balsamic glaze different? White balsamic glaze is made from white balsamic vinegar, which is less aged and doesn’t contain the grape skins that give traditional balsamic its dark color. This results in a sweeter, lighter, and slightly fruitier flavor that’s perfect for finishing dishes without darkening them.