Description
A cozy sweet-and-savory orzo dish combining caramelized butternut squash, tender roasted apples, creamy Parmesan orzo, tangy goat cheese, and crunchy toasted walnuts, finished with fresh herbs, lemon zest, and a touch of maple syrup.
Ingredients
For the Roasted Butternut Squash & Apples
3 cups (450 g) butternut squash, peeled and cut into small cubes
2 crisp apples, cored and cut into bite-sized pieces
2 tbsp olive oil
1 tbsp maple syrup
1/2 tsp ground cinnamon
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
For the Orzo
1 1/2 cups (300 g) dry orzo pasta
3 cups (720 ml) vegetable or chicken broth
1 tbsp olive oil
1 small yellow onion, finely diced
2 garlic cloves, minced
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/3 cup (30 g) grated Parmesan cheese
For the Goat Cheese Topping
4 oz (115 g) soft goat cheese, crumbled
1/3 cup (40 g) toasted walnuts, roughly chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves
1 tsp lemon zest
1 tbsp maple syrup, for drizzling
Instructions
1. Preheat the oven to 425°F (220°C). Place the cubed butternut squash on a large baking sheet.
2. Drizzle the squash with olive oil and maple syrup, then sprinkle with cinnamon, dried thyme, salt, and black pepper. Toss well and spread into a single layer.
3. Roast the butternut squash for 20 minutes, stirring once halfway through, until it begins to soften and develop caramelized edges.
4. Add the chopped apples to the baking sheet and gently toss them with the partially roasted squash.
5. Return the pan to the oven and roast for another 10–15 minutes, until the squash is tender and golden and the apples are lightly caramelized but still hold their shape.
6. While the vegetables roast, heat 1 tbsp olive oil in a large skillet or deep sauté pan over medium heat. Add the diced onion and cook for 4–5 minutes until softened and translucent.
7. Stir in the minced garlic and dried thyme. Cook for 30–60 seconds, just until fragrant, being careful not to brown the garlic.
8. Add the dry orzo and stir for about 1 minute to lightly toast the pasta.
9. Pour in the broth and season with salt and black pepper. Bring the mixture to a gentle simmer.
10. Cook the orzo uncovered for 9–12 minutes, stirring frequently, until the pasta is tender and the mixture becomes creamy. Add a small splash of broth or water if it thickens too quickly.
11. Remove the skillet from the heat and stir in the grated Parmesan until melted and creamy.
12. Gently fold about two-thirds of the roasted butternut squash and apples into the creamy orzo. Reserve the remaining vegetables for topping.
13. Place the chopped walnuts in a dry skillet over medium-low heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Remove from the heat and let cool slightly.
14. Transfer the creamy orzo to a large serving dish and arrange the reserved roasted squash and apples over the top.
15. Scatter the crumbled goat cheese generously over the warm orzo, allowing the residual heat to soften it slightly while keeping its creamy, crumbly texture.
16. Sprinkle the toasted walnuts, fresh parsley, thyme leaves, and lemon zest over the dish.
17. Finish with a light drizzle of maple syrup and serve warm while the orzo is creamy and the roasted vegetables are caramelized.
Notes
Use firm apples such as Honeycrisp, Pink Lady, Fuji, or Granny Smith because they hold their shape well during roasting. Do not overcrowd the baking sheet. Spread the squash and apples in a single layer so they caramelize instead of steaming. Stir the orzo frequently while it cooks because it can stick to the bottom of the pan. Watch the walnuts carefully as they can go from toasted to burnt quickly. Add the goat cheese at the end to preserve some of its creamy, crumbly texture. If the orzo becomes too thick, loosen it with a small splash of warm broth or water before serving. Pumpkin or another sweet winter squash can be substituted for butternut squash. Cut it into similarly sized pieces for even roasting. Crumbled feta works well instead of goat cheese for a saltier flavor. Soft ricotta or blue cheese can also be used. You can roast the squash and apples ahead of time, but cook the orzo closer to serving for the best creamy texture. For a vegetarian version, use vegetable broth instead of chicken broth. Serve as a satisfying vegetarian main dish with a crisp green salad, roasted vegetables, or steamed greens. It also works well as a side dish alongside roasted chicken, turkey, pork, or baked salmon. For a festive presentation, serve the orzo on a large platter and garnish with additional goat cheese, toasted walnuts, fresh thyme, and roasted apple slices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop & Roasting
- Cuisine: American