Last Updated on 3 months by Neha Deshmukh

Butternut Squash Orzo Recipe – Walnut & Parmesan Pasta Salad

Introduction

Oh, this pasta salad! It’s honestly become a bit of a fall and winter staple in my kitchen. I first made it a few years ago when I was craving something comforting, a little bit fancy, but still super easy to throw together. The sweetness of the roasted butternut squash paired with the nutty walnuts and bright lemon just works. It’s the kind of dish that feels special enough for guests, but simple enough for a weeknight dinner. You’ll absolutely love it!

Why You’ll Love This Recipe

This Butternut Squash Orzo is a winner for so many reasons. It’s quick – ready in about 30 minutes. It’s packed with flavour and texture. Plus, it’s a beautiful dish to bring to a potluck or serve at a gathering. It’s a lovely change from heavier winter meals, offering a lighter, brighter option without sacrificing comfort.

Ingredients

Here’s what you’ll need to make this delicious pasta salad:

• 2 cup orzo pasta (approx. 300g)
• 1.5 cup butternut squash cubes (approx. 200g)
• 2 tablespoon olive oil
• 1 teaspoon paprika
• Salt to taste
• Black pepper to taste
• 1 cup cherry tomatoes, halved (approx. 150g)
• 1 clove garlic, minced
• 0.5 lemon (zest and juice)
• 0.5 cup walnuts, chopped (approx. 60g)
• 0.25 cup parsley, chopped (approx. 30g)
• 0.33 cup parmesan cheese, grated (approx. 30g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Butternut Squash Varieties

You can use any butternut squash you like! Kabocha squash is a great substitute if you can find it. It has a similar sweetness and texture.

Orzo Pasta – Types & Substitutions

Orzo looks like rice, but it’s actually pasta! It’s wonderfully versatile. If you can’t find orzo, you can use ditalini or even small shell pasta.

Walnut Selection & Toasting

Walnuts add such a lovely crunch. I prefer to use raw walnuts and toast them myself for the best flavour. Simply spread them on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.

Parmesan Cheese – Fresh vs. Grated

Freshly grated Parmesan is always best. The flavour is so much more vibrant. But pre-grated is fine in a pinch!

Olive Oil – Choosing the Right Kind

A good quality extra virgin olive oil will really shine in this recipe. It doesn’t need to be the most expensive, but choose one you enjoy the flavour of.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Toss those butternut squash cubes with 1 tablespoon of olive oil, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20-30 minutes, until they’re tender and slightly caramelized.
2. While the squash is roasting, cook the orzo in salted boiling water until it’s al dente – about 8-10 minutes. Remember to reserve about 1 cup of the pasta water before you drain it! This is liquid gold, trust me.
3. Halve your cherry tomatoes and set them aside.
4. Now, heat the remaining olive oil in a pan over medium heat. Add the minced garlic and cherry tomatoes and sauté for 2-3 minutes, until the tomatoes start to soften.
5. In a large bowl, combine the cooked orzo, roasted butternut squash, sautéed tomatoes, chopped walnuts, lemon zest, lemon juice, chopped parsley, and grated Parmesan. Add about ½ cup of the reserved pasta water and toss everything together really well. Add more pasta water if needed to create a nice, creamy consistency.
6. Serve warm and enjoy!

Expert Tips

• Don’t overcook the orzo! Al dente is key for the best texture.
• Roasting the squash brings out its natural sweetness. Don’t skip this step!
• Taste and adjust the seasoning as needed. Everyone’s palate is different.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Easily made vegan! Simply omit the Parmesan cheese or substitute with a vegan Parmesan alternative. Nutritional yeast also adds a cheesy flavour.

Gluten-Free Adaptation (Orzo Substitute)

Orzo isn’t gluten-free. Use a gluten-free pasta alternative like brown rice pasta or quinoa pasta.

Spice Level – Adding a Kick

Add a pinch of red pepper flakes to the roasting squash or sautéed tomatoes for a little heat. My friend, Priya, loves adding a finely chopped green chilli!

Autumn/Winter Festival Adaptation

For a festive touch, add a sprinkle of pomegranate seeds and a few sprigs of rosemary.

Protein Boost – Adding Chickpeas or Grilled Chicken

Add a can of drained and rinsed chickpeas or some grilled chicken for a more substantial meal.

Serving Suggestions

This pasta salad is fantastic on its own, but it also pairs well with a simple green salad or some crusty bread. It’s perfect for lunch, dinner, or even a potluck.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold or at room temperature.

FAQs

Let’s answer some common questions!

Can I make this ahead of time?

Yes, you can! You can roast the squash and cook the orzo ahead of time. Store them separately and combine everything just before serving.

What if I don’t have butternut squash? What can I substitute?

Kabocha squash, sweet potato, or even carrots would work well as substitutes.

Can this be served cold?

Absolutely! It’s delicious served cold, making it perfect for picnics or meal prepping.

How can I adjust the lemon flavor?

Start with the juice of half a lemon and add more to taste. A little goes a long way!

Is it possible to make this nut-free?

Yes! Simply omit the walnuts. You could substitute with toasted sunflower seeds or pumpkin seeds for a similar crunch.

What type of Parmesan cheese is best for this recipe?

Parmigiano-Reggiano is the gold standard, but any good quality Parmesan will work. Freshly grated is always best!