Home Mains Brown Butter Orzo with Mushrooms and Roasted Butternut Squash
A plate of brown butter orzo with roasted butternut squash, sautéed mushrooms, and toasted squash seeds, garnished with fresh thyme and Parmesan cheese, offering a warm, earthy, and seasonal dish.
50 minutes Easy

Brown Butter Orzo with Mushrooms and Roasted Butternut Squash

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Brown Butter Orzo with Mushrooms and Roasted Butternut Squash is a delightful combination of seasonal vegetables, creamy textures, and nutty flavors, perfect for cozy autumn or winter meals. It blends the richness of brown butter with the sweetness of roasted butternut squash, the earthiness of sautéed mushrooms, and the crunch of toasted squash seeds, creating a comforting and refined dish.

The foundation of this dish is butternut squash, a beloved autumn ingredient recognized for its inherent sweetness and tender texture when roasted. Roasting enhances the squash by caramelizing its edges, resulting in a rich flavor that complements the earthy mushrooms and the nutty depth of brown butter. Every part of the squash is utilized as its seeds are cleaned, seasoned, and toasted to create a crunchy garnish that contributes a distinctive texture to the final presentation.

The mushrooms add a deep, umami-rich element, balancing the squash’s sweetness. As the mushrooms cook, they release moisture and develop a golden brown crust, contributing flavor and texture to the dish.

The highlight of this dish is the brown butter sauce. Brown butter is created by cooking unsalted butter until it turns golden brown, releasing a nutty aroma that adds complexity to the sauce. A splash of white wine vinegar enhances the butter’s flavor, providing a subtle acidity that cuts through the richness. Just as the butter reaches its nutty brown stage, garlic and thyme are added, infusing the sauce with warm, earthy aromatics.

The use of orzo pasta makes the dish feel hearty and satisfying. Though shaped like rice, orzo has the creamy texture of pasta, making it the perfect vehicle for the silky brown butter sauce. Incorporating reserved pasta water adds body to the sauce, ensuring every aspect is well-coated, creating a luscious, restaurant-quality finish.

This dish shines through the thoughtful interplay between rich, nutty, sweet, and crunchy elements. The toasted squash seeds contrast the soft orzo and roasted vegetables, while Parmesan cheese adds a salty, umami-rich finish. Fresh thyme leaves lend a subtle herbaceous note, tying everything together and brightening the dish’s overall flavor.

These elements make this recipe versatile and suitable for a main course or a side dish. Perfect for a cozy dinner at home, this dish embodies both elegance and comfort.

Brown Butter Orzo with Mushrooms and Roasted Butternut Squash embodies everything about seasonal cooking. It’s rich without being heavy, thanks to the balance of the vinegar and fresh herbs. The toasted squash seeds offer a creative and sustainable touch, showing how simple ingredients can be transformed into something special.

This dish invites you to slow down and savor the season’s flavors. Every bite offers warmth, crunch, and creaminess – a comforting reminder of the beauty in seasonal, vegetable-forward cooking.

Brown Butter Orzo with Mushrooms and Roasted Butternut Squash

Recipe by Kyle Taylor
5.0 from 1 vote
Course: MainsCuisine: New AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

This Brown Butter Orzo with Mushrooms and Roasted Butternut Squash combines the nutty richness of brown butter with the sweetness of caramelized squash and the earthiness of sautéed mushrooms. Finished with a Parmesan cheese, thyme, and toasted squash seeds, this dish offers a perfect blend of comforting and vibrant flavors.

Ingredients

  • 1 medium butternut squash

  • 1 cup ozro

  • 2 cups mushrooms, sliced

  • 1 tablespoons extra virgin olive oil

  • 1/2 cup unsalted butter

  • 3 cloves of garlic, minced

  • 1 tablespoon thyme leaves

  • 1 tablespoon white wine vinegar

  • 1 cup reserved pasta cooking water

  • 1/2 cup Parmesan cheese, grated

  • to taste, salt and ground black pepper

  • for garnish, toasted butternut squash seeds

  • for garnish, fresh thyme

  • for garnish, grated Parmesan cheese

Directions

  • Roast the Butternut Squash:
    Preheat the oven to 400°F (200°C). Peel the butternut squash and dice the flesh into bite-sized cubes. Toss the diced butternut squash with extra virgin olive oil, salt, and ground black pepper. Spread evenly on a baking sheet. Roast for 25-30 minutes until caramelized and tender.
  • Clean and Toast the Squash Seeds:
    Remove the seeds from the squash, discarding any stringy pulp. Rinse the seeds under cold water and pat them dry. Toss the seeds with a drizzle of extra virgin olive oil and a pinch of salt. Spread the seeds on a baking sheet and roast in the oven for 8-10 minutes until golden brown and crispy. Set aside for garnish.
  • Cook the Orzo:
    Boil the orzo in salted water according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the orzo and set it aside.
  • Sauté the Mushrooms:
    Heat 1 tbsp butter in a large skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes until browned and tender. Season with salt and ground black pepper, then remove from the skillet and set aside.
  • Make the Brown Butter Sauce:
    In the same skillet, melt the remaining butter over medium heat. Cook the butter until it foams and turns a golden brown with a nutty aroma, 3-5 minutes. Stir frequently to prevent burning. Add the garlic, thyme, and white wine vinegar. Let it simmer for about 1 minute to mellow the acidity. Whisk in the reserved pasta water to create a smooth, glossy sauce.
  • Combine the Ingredients:
    Add the orzo to the skillet and toss to coat in the sauce. Gently fold in the roasted butternut squash and sautéed mushrooms. Season with salt and ground black pepper to taste.
  • Serve and Garnish:
    Plate the dish and sprinkle with grated Parmesan cheese. Garnish with the toasted butternut squash seeds and additional thyme leaves.

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