Name: Orzotto with Winter Squash and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-Inspired
Ingredients: 1 cup orzo pasta; 2 cups winter squash (butternut or acorn), peeled and cubed; 2 tablespoons olive oil (plus more for drizzling); 1 small onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon fresh rosemary, chopped; 3–4 cups vegetable or chicken broth, warmed; ⅓ cup grated parmesan cheese; 1 tablespoon butter; Salt and black pepper, to taste; Optional: ¼ cup white wine, for deglazing; Optional garnish: toasted pine nuts or chopped parsley

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This Orzotto with Winter Squash and Rosemary is a warm, creamy, and deeply flavorful dish that brings cozy fall vibes to the table. I use orzo pasta in place of rice for a quicker, silkier take on risotto, and the roasted squash adds sweetness that pairs perfectly with the earthy rosemary. It’s hearty, comforting, and beautifully simple.

Why You’ll Love This Recipe

I love this recipe because it’s rich and satisfying without feeling heavy. The orzo cooks faster than risotto rice but gives a similarly creamy texture, and the combination of roasted squash and fresh herbs makes every bite taste like autumn. It’s easy enough for a weeknight but elegant enough for guests, especially when I serve it with a little extra parmesan and a drizzle of olive oil. Orzotto with Winter Squash and Rosemary

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Orzo pasta
Winter squash (butternut or acorn), peeled and cubed
Olive oil
Onion, finely chopped
Garlic, minced
Fresh rosemary, chopped
Vegetable or chicken broth
Parmesan cheese, grated
Butter
Salt and black pepper
Optional: white wine, for deglazing
Optional garnish: toasted pine nuts or fresh parsley

Directions

I preheat the oven to 400°F (200°C) and toss the squash cubes with olive oil, salt, and pepper. I roast them for 25–30 minutes until tender and caramelized.
In a saucepan, I sauté the onion in olive oil until soft, then add garlic and rosemary.
I stir in the orzo and toast it for 1–2 minutes to enhance its flavor.
I add a splash of white wine (optional), let it cook off, then begin adding warm broth gradually, stirring often.
I continue adding broth and stirring, like risotto, until the orzo is tender and the mixture is creamy — about 12–15 minutes.
I mash half of the roasted squash and stir it into the orzotto for extra creaminess, then fold in the remaining chunks.
I finish with butter, parmesan, and adjust seasoning to taste.

Servings and Timing

This recipe makes 4 servings. It takes 15 minutes to prep and about 30 minutes to cook.

Variations

I sometimes add spinach or kale in the last few minutes of cooking for a pop of green.
A sprinkle of blue cheese crumbles adds sharp contrast to the sweet squash.
For protein, I’ve added roasted chicken or crispy chickpeas.
Sage can be used instead of rosemary for a more traditional fall flavor.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. To reheat, I warm it on the stove with a splash of broth or water to loosen the texture. It thickens as it sits, but it reheats beautifully. Orzotto with Winter Squash and Rosemary

FAQs

What is orzotto?

It’s a creamy pasta dish made with orzo, cooked similarly to risotto. It’s faster and gives a slightly different but equally comforting result.

Can I use frozen squash?

Yes, I roast it the same way — it may need a few extra minutes in the oven.

Can I make this dairy-free?

Yes. I use olive oil instead of butter and skip the cheese or use a plant-based alternative.

Does the orzo need to be rinsed?

No — I cook it directly in the pan to allow it to release starch and create a creamy texture.

Can I make this ahead of time?

Yes! I reheat gently with broth before serving, and it still tastes amazing.

Conclusion

This Orzotto with Winter Squash and Rosemary is one of my favorite comfort dishes for fall and winter. I love its creamy texture, sweet roasted squash, and how the rosemary infuses every bite with warmth. It’s simple, elegant, and so satisfying — a bowl of cozy I come back to again and again.