Butternut Squash Orzo Skillet with Basil Breadcrumbs

Butternut Squash Orzo Skillet with Basil Breadcrumbs 

Celebrating this new season and website with my all-time favorite food to experiment with: PASTA. It’s finally feeling like Fall in Texas and there’s no better cozy, weeknight dinner than a skillet orzo in my opinion! This one’s already a favorite in my house. This sweet and savory orzo dish with sweet butternut squash, wilted spinach, creamy ricotta finished with crunchy, fresh basil breadcrumbs. It’s a no-brainer for your next weeknight dinner.

For the Orzo:

• 3 tablespoons extra virgin olive oil

• 2 cups diced butternut squash

• 1 shallot, thinly sliced

• 1 teaspoon kosher salt

• ½ teaspoon smoked paprika

• ¼ teaspoon red pepper flakes  

• 1 cup orzo

• ½ cup white wine

• 2 ¾ cups vegetable broth

• 5 oz fresh spinach

• 1 cup whole milk ricotta

For the Basil breadcrumbs:

• ½ cup panko breadcrumbs

• ¼ cup grated parmesan

• ½ cup fresh basil, roughly chopped

• 1 tablespoon extra-virgin olive oil

• Pinch of salt

Method:

1. Preheat the oven to 400F.

2. Heat a non-stick skillet to medium-high heat with the olive oil. Once hot, add the butternut squash and shallot and sauté for 5-6 minutes. Reduce the heat to medium and add the salt, paprika, red pepper flakes and orzo. Stir, toasting the orzo for about 3-4 minutes. Add the white wine and scrape up any browned bits. Let it reduce by half, about 2 minutes.

3. Add the vegetable broth and bring to a boil. Once boiling, turn the heat to low. Layer the spinach over the orzo and cover (the spinach will wilt and reduce on the top). Cook for 10 minutes, stirring every few minutes to ensure the orzo doesn’t stick to the bottom of the skillet.

4. Once the orzo is just al dente, turn off the heat (the sauce will still be on the liquidy side, but will reduce further in the oven). Add the ricotta and mix well. Taste and add salt, if desired.

5. Combine all basil breadcrumb ingredients in a small bowl. Top the orzo with the basil breadcrumbs and bake uncovered on the middle rack of the oven for 6-8 minutes or until the breadcrumbs are just golden in color and the sauce is burbling around the edges. Serve immediately!

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Butternut Squash Orzo Skillet with Basil Breadcrumbs

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Author: Elise Smith

Celebrating this new season and website with my all-time favorite food to experiment with: PASTA. It’s finally feeling like Fall in Texas and there’s no better cozy, weeknight dinner than a skillet orzo in my opinion! This one’s already a favorite in my house. This sweet and savory orzo dish with sweet butternut squash, wilted spinach, creamy ricotta finished with crunchy, fresh basil breadcrumbs. It’s a no-brainer for your next weeknight dinner.

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Ingredients

For the Orzo

• 3 tablespoons extra virgin olive oil
• 2 cups diced butternut squash
• 1 shallot, thinly sliced
• 1 teaspoon kosher salt
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• 1 cup orzo
• ½ cup white wine
• 2 ¾ cups vegetable broth
• 5 oz fresh spinach
• 1 cup whole milk ricotta

For the Basil Breadcrumbs

• ½ cup panko breadcrumbs
• ¼ cup grated parmesan
• ½ cup fresh basil, roughly chopped
• 1 tablespoon extra-virgin olive oil
• Pinch of salt

Instructions

1. Preheat the oven to 400F.
2. Heat a non-stick skillet to medium-high heat with the olive oil. Once hot, add the butternut squash and shallot and sauté for 5-6 minutes. Reduce the heat to medium and add the salt, paprika, red pepper flakes and orzo. Stir, toasting the orzo for about 3-4 minutes. Add the white wine and scrape up any browned bits. Let it reduce by half, about 2 minutes.
3. Add the vegetable broth and bring to a boil. Once boiling, turn the heat to low. Layer the spinach over the orzo and cover (the spinach will wilt and reduce on the top). Cook for 10 minutes, stirring every few minutes to ensure the orzo doesn’t stick to the bottom of the skillet.
4. Once the orzo is just al dente, turn off the heat (the sauce will still be on the liquidy side, but will reduce further in the oven). Add the ricotta and mix well. Taste and add salt, if desired.
5. Combine all basil breadcrumb ingredients in a small bowl. Top the orzo with the basil breadcrumbs and bake uncovered on the middle rack of the oven for 6-8 minutes or until the breadcrumbs are just golden in color and the sauce is burbling around the edges. Serve immediately!