Creamy Butternut Squash Orzo with Mushrooms and Kale
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This creamy butternut squash orzo is the perfect Fall one-pot dinner. It’s filled with mushrooms, kale, white beans and Parmesan, all cooked together in one pot. The orzo simmers directly in the vegetable broth, creating a silky, cream broth. It’s a cozy, filling meatless dinner that’s ready in about 45 minutes. And the one-pot cleanup is a very nice little bonus.
I Thoroughly Enjoyed Making This
I first made this on a night when I wasn’t rushing, and it reminded me how much I enjoy cooking when I actually give myself time to do it.
I like to prep my ingredients before I start the cooking process – it just makes life easier. It’s okay to slow down a little, right? Once the butter melted, I could add the ingredients as I went and enjoy the process instead of frantically opening cabinets with one hand and chopping garlic with the other.
The result was creamy, savory and slightly sweet from the squash, with plenty of cozy fall flavor from the Parmesan and sage – I don’t think there is better Fall combo. The white beans make it substantial enough to stand on its own, so there’s no need to figure out what else to serve with it.
If you love the way orzo becomes creamy as it cooks, my creamy lemon chicken baked orzo is another easy dinner worth trying and it’s also made in just one pan.
A Few Helpful Ingredient Notes
Butternut squash: Cut it into evenly sized ½-inch cubes so it becomes tender at the same time as the orzo. Precut squash is a great shortcut, but you may need to cut some of the larger pieces.
Cremini mushrooms: Let the mushrooms cook down before adding the broth. This develops their flavor and prevents them from watering down the finished dish.
Kale or spinach: Kale adds more texture, while spinach has a milder flavor and wilts quickly. If your family is suspicious of large green leaves, chop the kale finely or use baby spinach.
Parmesan: Freshly grated Parmesan melts more smoothly than pre-shredded cheese and gives the orzo its salty, savory finish. This is not the place to be shy with the cheese.
How to Make Butternut Squash Orzo
Tips for the Best Creamy Orzo
Prep before turning on the stove
Having the vegetables chopped and the other ingredients measured makes this a much more relaxing recipe. Once you begin cooking, everything moves along without awkwardly trying to mince garlic while keeping an eye on the mushrooms.
Don’t wander too far!
A quick stir every few minutes is important because orzo likes to settle onto the bottom of the pan and make itself at home there.
Adjust the broth as needed
Pans and stovetops can behave differently. If the liquid is absorbed before the squash and orzo are tender, add a small splash of broth or water and continue cooking.
Wait before serving – I know it’s hard.
Let the finished orzo sit off the heat for 3–5 minutes. This gives it time to absorb any remaining broth and reach that creamy, spoonable consistency.
Jess’s Final Thoughts
This is the kind of dinner I want to make when the weather cools down and standing near the stove sounds inviting again. There’s a little chopping involved, but once that’s done, the recipe feels calm and easy—and suddenly there’s a creamy pot of fall comfort in front of you.
If you make this butternut squash orzo, leave a comment and rating below. You can also tag me on Instagram so I can see what you made!
Creamy Butternut Squash Orzo with Mushrooms and Kale
Savory, creamy orzo with butternut squash, mushrooms, kale and white beans, all cooked together in one pot. Parmesan and a touch of sage give it cozy fall flavor, while the beans make it satisfying enough to serve as a meatless dinner.
Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 cups butternut squash, cut into small ½-inch cubes
- 8 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
- ½ teaspoon dried rubbed sage
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups uncooked orzo
- 4 cups vegetable broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups chopped kale or baby spinach
- ¾ cup freshly grated Parmesan cheese
Instructions
- Melt 2 tablespoons butter in a large, deep skillet over medium heat. Add 1 diced yellow onion, 2 cups cubed butternut squash and 8 ounces sliced cremini mushrooms. Cook for 8–10 minutes, stirring occasionally, until the onion softens, the mushrooms cook down and the squash begins to become tender.
- Add 3 minced garlic cloves, ½ teaspoon dried rubbed sage, 1 teaspoon salt and ¼ teaspoon black pepper. Cook for 30 seconds, stirring frequently.
- Stir in 1½ cups uncooked orzo and 4 cups vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
- Cover and simmer for 10–12 minutes, stirring several times to prevent the orzo from sticking to the bottom of the skillet. If the mixture becomes too thick before the orzo and squash are tender, add a splash of vegetable broth or water.
- Stir in 1 (15-ounce) can drained and rinsed cannellini beans and 2 cups chopped kale. Cover and cook for another 3–4 minutes, or until the kale is tender. If using baby spinach instead, cook for only 1–2 minutes.
- Remove the skillet from the heat and stir in ¾ cup freshly grated Parmesan cheese.
- Let the orzo rest uncovered for 3–5 minutes so it can thicken before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo will thicken as it sits, so add a splash of broth or water when reheating it.
I don’t recommend freezing this dish because thawed orzo can become too soft.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving:Calories: 516Total Fat: 17gSaturated Fat: 9gUnsaturated Fat: 8gCholesterol: 44mgSodium: 1861mgCarbohydrates: 70gFiber: 10gSugar: 7gProtein: 26g
Nutrition information is automatically calculated. Use as an approximation only.
