Creamy Butternut Squash Orzo

If you love stovetop mac 'n' cheese, you’ve got to try this creamy butternut squash orzo. Butternut squash and Parmesan join forces with orzo to create a cheesy pasta skillet that hits every nostalgic note.

Breaking down the squash:
Breaking down a raw butternut squash might sound intimidating, but it’s actually very simple. Start by using a sharp chef’s knife to cut the squash in half crosswise (separating the “neck” from the bulbous squash body). From there, it’s easier to cut each piece in half from top to bottom and remove the seeds and pulp. While you don’t technically need to peel butternut squash, the skin is a little tough, so I typically remove it. A sharp kitchen peeler is the best tool for this job.

Cooking the orzo:
Although it’s small and shaped like a rice grain, orzo is definitely pasta, so it cooks very quickly. While you can boil it (just like any other pasta), I prefer to cook it as you would a rice pilaf: toasted with aromatics in the pan the grains brown slightly, then simmered in just enough water to be absorbed during the cooking. It might seem a little extra, but sautéing the orzo before simmering brings a layer of toasty flavor that makes a huge difference to the finished dish.

Storage:
If you have leftovers, they will keep for up to 3 days in the refrigerator in an airtight container. The orzo will tend to dry out as it sits, so add a splash of water before reheating, covered, in the microwave.

Did you try making this? Let us know how it went in the comments!