Creamy Butternut Squash Orzo | Easy Family Meal
Another creamy orzo for the rotation because we can never have too many! 😂 This one has butternut squash and white beans blended right into the sauce, plus broccoli and plenty of cheesy goodness.
It’s creamy, cozy and full of flavor, while still being mild enough for little ones. Everything comes together in one pot after blending the sauce, making it an easy lunch or dinner for the whole family.
Creamy Butternut Squash & White Bean Orzo
2
servings10
minutes15
minutesCreamy butternut squash orzo made with white beans, broccoli and cheddar. An easy, veggie-packed meal that’s perfect for little ones and the whole family!
Ingredients
½ cup dry orzo
¾ cup frozen butternut squash
½ cup canned white beans, drained and rinsed
½ cup whole milk
1 cup low-sodium broth, divided
½ cup broccoli, finely chopped
¼ tsp garlic powder
⅛ tsp onion powder, optional
½ tsp Italian seasoning
⅓ cup shredded cheddar cheese
Salt and black pepper to taste, optional
Directions
- Cook the frozen butternut squash according to the package directions until very soft.
- Add the cooked butternut squash, white beans, whole milk and ½ cup of the broth to a blender. Blend until completely smooth and creamy.
- Pour the butternut squash mixture into a small pot. Add the uncooked orzo, finely chopped broccoli, garlic powder, onion powder, Italian seasoning and another ¼ cup of broth. Stir everything together.
- Bring to a gentle simmer over medium-low heat and cook for about 9–12 minutes, stirring frequently. The sauce is fairly thick, so make sure to scrape along the bottom of the pot as you stir to prevent sticking.
- Add the remaining broth a little at a time as needed while the orzo cooks. If the sauce becomes too thick before the orzo is tender, simply add another splash of broth or water.
- Once the orzo and broccoli are tender, turn off the heat and stir in the shredded cheddar until completely melted and creamy.
- Let the orzo sit for a minute or two before serving. It will continue to thicken as it cools, so I like to keep it slightly saucier than I ultimately want it.
Notes
- White beans: Cannellini, Great Northern or navy beans all work. Since they’re completely blended into the sauce, you barely notice them.
Fresh butternut squash: You can use fresh squash instead of frozen. Peel and cube it, then steam, boil or roast until very soft before blending.
Broccoli: Swap the broccoli for frozen peas or finely chopped spinach. If using spinach, stir it in toward the end of cooking.
Milk: Whole milk gives the sauce a really creamy texture, but an unsweetened, neutral-tasting non-dairy milk can also work.
Cheese: Mild or medium cheddar works really well here. Mozzarella or a combination of cheddar and mozzarella would also be delicious.
Consistency: Orzo absorbs quite a bit of liquid as it sits. If you’re not serving it immediately, you may need to stir in another splash of broth or milk.
For little ones: Use low-sodium broth, finely chop the broccoli and cook everything until nice and soft. Adjust added salt based on your family’s needs.
For adults: Top with extra cheddar or Parmesan, black pepper or red pepper flakes. You can also pair it with your favorite protein for a more substantial meal.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days.
The orzo will thicken considerably once refrigerated. Add a splash of milk or broth before reheating and stir until creamy again. This one is best enjoyed fresh! I would not recommend freezing it.
