If you’re craving a dish that wraps you in warmth and comfort, look no further than this Creamy Butternut Squash Orzo with Kale, Parmesan, and Garlic Rosemary Pecans Recipe. It’s a gorgeous medley of tender roasted butternut squash, vibrant kale, and creamy orzo pasta, all brought together with nutty Parmesan and topped with crunchy, aromatic pecans tossed in garlic and rosemary. Whether you’re serving it as a rich side or a satisfying main, this recipe feels like a cozy hug on a plate and shines as a highlight for Thanksgiving or any chill evening.

Ingredients You’ll Need

The image shows a gold-colored baking pan filled with evenly spread small orange cubes of butternut squash, each piece lightly seasoned and glistening with oil, resting on a white marbled surface. Around the pan are various sprigs of fresh herbs and a folded rust-colored cloth is visible at the bottom edge. The scene has a clean, simple look with the vibrant orange cubes standing out against the pan and white background photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients makes all the difference in getting that perfect balance of creamy, savory, and slightly crunchy textures. Each component—from the roasted squash to the toasted pecans—plays a vital role in infusing vibrant flavor and color into your dish.

Butternut squash: Peeled and cubed, it roasts up sweet and tender, forming the foundation of this comforting dish.
Olive oil: Helps the squash caramelize beautifully in the oven for extra depth of flavor.
Salted butter: Adds rich creaminess right from the start and in the pecan topping.
Shallot: Minced to introduce a subtle sweetness and complexity during sautéing.
Garlic: Used twice here, providing signature warmth in the orzo base and pecan topping.
Fresh thyme and rosemary: These fragrant herbs brighten and lift the entire dish with an earthy note.
Orzo pasta: The star grain, delivering that luscious, creamy mouthfeel that wraps every ingredient together.
Vegetable broth: Slowly absorbed by the orzo to keep everything moist and flavorful.
Kale: Adds a hearty green punch and a touch of nutrition that balances the creaminess.
Heavy cream: Ensures the orzo is rich and silky, making every bite indulgent.
Parmesan cheese: Sharp and nutty, it beautifully melds with the cream for a decadent finish.
Kosher salt & black pepper: Essential seasonings that amplify all the flavors naturally.
Crushed red pepper flakes: An optional spark of heat for those who love a tiny kick.
Pecans: Toasted with garlic, rosemary, and butter to add a delightful crunch and aromatic punch.

How to Make Creamy Butternut Squash Orzo with Kale, Parmesan, and Garlic Rosemary Pecans Recipe

Step 1: Roast the Butternut Squash

Start by preheating your oven to 400 degrees Fahrenheit. Toss the cubed butternut squash with olive oil, sprinkle with salt and pepper, and spread it out evenly on a baking sheet. Roasting it for about 25-30 minutes enhances its natural sweetness and softens it perfectly, which gives this dish its signature cozy feel. Don’t forget to turn the squash halfway through to ensure it roasts evenly.

Step 2: Toast the Garlic Rosemary Pecans

While the squash roasts, melt butter in a small skillet over medium heat. Add pecans, minced garlic, and fresh rosemary, stirring often until the pecans turn golden and aromatic. This little step infuses the nuts with a fragrant buttery herb flavor that’ll add irresistible texture and scent to the dish. Once toasted, season with salt, chop roughly, and set aside for the final topping.

Step 3: Sauté the Shallot and Aromatics

In a large pot, melt butter over medium-high heat, then add minced shallot, cooking until softened and translucent. This gentle sauté creates a fragrant base that layers in sweetness and depth. Stir in garlic, rosemary, and thyme right after, allowing those flavors to bloom alongside the shallots before adding the orzo.

Step 4: Toast and Cook the Orzo

Add the uncooked orzo to the pot and reduce the heat to medium-low. Toast the orzo for a couple of minutes until some grains turn a light golden brown; this step adds a subtle nuttiness. Then pour in 3 cups of vegetable broth and bring to a boil. Lower heat to simmer and cook for 10-12 minutes, stirring often so the pasta doesn’t stick. If it looks too dry, slowly add up to half a cup more broth. The orzo should be al dente with most liquid absorbed.

Step 5: Combine Roasted Squash, Kale, Cream, and Parmesan

Now stir the roasted butternut squash and fresh kale into the pot. Add heavy cream and grate Parmesan directly in. As you gently mix, you’ll notice the kale wilts and the orzo transforms into a luscious, creamy consistency that’s utterly irresistible. Season to taste with salt and pepper, then remove from heat.

Step 6: Garnish and Serve

Transfer your creamy creation to serving bowls and sprinkle generously with the chopped garlic rosemary pecans. Add crushed red pepper flakes and extra Parmesan if you like a bit more punch or richness. Serve warm and prepare for all the compliments you’ll receive!

How to Serve Creamy Butternut Squash Orzo with Kale, Parmesan, and Garlic Rosemary Pecans Recipe

A large white pot with light blue handles holds a creamy orzo pasta dish with small pale yellow pastas mixed with bright orange cubed squash, dark toasted pecans, and green kale leaves. The dish is topped with a light layer of shredded white cheese and small red pepper flakes. A wooden spoon is placed inside the pot on the right side. Around the pot, there is a white scalloped bowl with red crushed chili flakes above on the left, a white bowl with toasted pecans on the right, and a small white bowl filled with shredded white cheese on the far right. The surface is a white marbled texture with a rust-colored cloth napkin partially visible on the left. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The garlic rosemary pecans are the star garnish, delivering crunch, buttery notes, and herbal magic that contrast beautifully with the creamy orzo. Sprinkling on crushed red pepper flakes and additional Parmesan cheese adds layers of heat and umami to brighten every bite.

Side Dishes

This dish pairs wonderfully with roasted meats like turkey or chicken, making it a perfect companion for Thanksgiving spreads. It’s also delicious alongside a crisp green salad or some garlicky sautéed mushrooms for a fully balanced meal.

Creative Ways to Present

For a fun twist, try serving the orzo inside hollowed-out roasted mini pumpkins or butternut squash halves. This adds stunning visual appeal and is sure to impress guests. You can also sprinkle fresh herb leaves on top for a vibrant pop of color and aroma.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Creamy Butternut Squash Orzo with Kale, Parmesan, and Garlic Rosemary Pecans Recipe in an airtight container in the refrigerator for up to 3 days. The dish will firm up but still be delicious after reheating. Store the pecans separately if you want to maintain their crunch.

Freezing

This recipe freezes well if you want to make it in advance. Portion into freezer-friendly containers and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating. To keep the texture at its best, add fresh pecans after warming.

Reheating

Reheat gently on the stove over low heat or in the microwave with a splash of broth or cream to bring back creamy consistency. Stir often to prevent sticking and heat evenly. Add fresh garnishes after warming to revive those delightful crunch and fresh flavors.

FAQs

Can I use a different type of pasta instead of orzo?

Absolutely! While orzo is ideal for its creamy texture and quick cooking, small pasta shapes like ditalini or acini di pepe can work. Just adjust cooking times as these slightly differ in size.

Is it possible to make this recipe vegan?

Yes! Swap the butter with olive oil or vegan butter, use a plant-based cream alternative, and replace Parmesan with a vegan cheese substitute or nutritional yeast. The pecans can be toasted similarly in vegan butter for that rich flavor.

Can I prepare the roasted butternut squash ahead of time?

Definitely. Roasted squash can be made a day in advance and refrigerated. Just rewarm gently before adding it to the orzo so the dish stays warm and creamy.

What if I don’t have fresh herbs on hand?

Dried thyme and rosemary can be used but reduce the amount by half since they are more concentrated. Fresh herbs do add a brightness that elevates the dish, so use fresh if possible.

How spicy is this dish with the crushed red pepper flakes?

The crushed red pepper flakes add a gentle warmth that you can control by how much you sprinkle on top. You can omit them if you prefer a mild flavor, or add more for a noticeable kick.

Final Thoughts

I can’t recommend this Creamy Butternut Squash Orzo with Kale, Parmesan, and Garlic Rosemary Pecans Recipe enough. It’s a beautiful balance of textures and flavors that’s simple to make yet impressively cozy and satisfying. Whether for a special holiday or a comforting weeknight dinner, this dish will quickly become one of your favorites to make and share.