Butternut Squash and Mushroom Orzo

Hello and happy Thursday! Dan has had a butternut squash sitting on his kitchen counter for the past couple of weeks and we’ve been discussing what to do with it. We made butternut squash ravioli at the beginning of fall which was pretty good, and a butternut squash soup a few months ago which we weren’t such fans of. We wanted to try something new, so I spent the past week looking up butternut squash recipes, apparently there is not much you can do with it except roast it with some brown sugar, make a soup, or stuff it into some ravioli. Finally, finally! I was able to find a recipe that used butternut squash in a non-soupy, stuffing way! It was a supposed to be a wild rice, risotto and shitake recipe, but after some miscommunication and mishap, it turned into a crimini mushroom and orzo dish.

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Butternut squash and mushroom orzo

Here is my take on this butternut squash and shitake mushroom wild rice risotto:

  • 3.5 ounces crimini mushrooms
  • 4 cups water
  • 1 whole butternut squash
  • 2 tablespoons olive oil
  • 1 can chicken stock
  • 3 tablespoons butter
  • 1 large onion, finely chopped
  • 2 cups Orzo
  • 1.5 cups dry white wine
  • Parmesan to liking
  • salt and ground black pepper to taste
  • 1/2 cup chopped fresh flat-leaf parsley
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Butternut squash, so delicious to eat, so difficult to cut....

Slice up the mushrooms and soak them in the water for about 30 minutes. Preheat the oven to 375 degrees. Cut open the butternut squash and cut into 1 inch squares. Toss the butternut squash in the olive oil and spread onto a baking sheet for about 30 minutes, or until tender.

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Drain the mushrooms and put the mushroom water with chicken stock into a saucepan, simmer over medium heat. In a large skillet, melt butter over medium heat and when it begins to foam, stir in chopped onion until it’s soft and golden, about 5-7 minutes. Stir in Orzo and add white wine and mushrooms until liquid is absorbed, about 5 minutes.

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Soaking up all the goodness

Pour simmering stock into the skillet and cook until Orzo absorbs the liquid. Add in butternut squash until it’s hot, add in parsley and parmesan, salt and pepper to taste. Serve up and enjoy!!

It turned out really well! I was worried about not having risotto, but the Orzo turned out great and the butternut squash was an amazing addition. I’ll probably use more mushrooms next time as well as garlic, but I can’t wait to eat the leftovers for lunch!

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Filed under Cooking, Recipes

3 responses to “Butternut Squash and Mushroom Orzo

  1. Pingback: Weekend Review | Fat Kid Confidential

  2. Pingback: Happy New Year! | Fat Kid Confidential

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