Ingredients
- 1 lb. butternut squash, peeled, cut into 1/2” cubes
- 2 tsp kosher salt, divided
- 4 Tbsp unsalted butter, divided
- 1 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 8 oz. (1 1/3 cup) dry orzo
- 1/2 cup Parmesan, finely grated, plus more for serving
- 1/4 tsp freshly ground black pepper, plus more for serving
Instructions
- In a large, wide skillet, cover squash and 1 tsp salt with water. Bring to a simmer over high heat. Reduce heat to medium-low and simmer until tender, 4-5 minutes. Remove from heat and drain squash.
- In same skillet over medium heat, melt 2 Tbsp butter. Add onion; season with 1/2 tsp salt. Cook, stirring occasionally, until onion is translucent, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more.
- Add orzo and remaining 2 Tbsp butter and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Add 1/2 tsp salt and 2 2/3 cup water, then bring to a simmer over medium-high heat. Reduce heat to medium-low; cover and simmer until orzo is tender and liquid is absorbed, 7 to 8 minutes.
- Meanwhile, reserve 1 cup cooked squash. Transfer remaining squash to a blender and blend until smooth.
- Add pureed squash to orzo mixture and stir until creamy and combined. Fold in parmesan, 1/4 tsp pepper, and reserved squash and cook, stirring, until cheese is melted and squash is heated through, about 3 minutes; season with salt, if needed.
- Divide orzo mixture among bowls. Top with more parmesan and pepper.
