Hey, y'all! When you have an abundance of squash from the garden, there's no better recipe to use it up than my Parmesan Squash Orzo. Though this is the perfect summer side dish, this is delicious year-round. I hope y'all love it as much as I do!

Parmesan Squash Orzo

Jump to Recipe Print Recipe

Subscribe To Receive New Posts Straight In Your Inbox

Parmesan Squash Orzo Ingredients

• 16 oz. orzo
• 32 oz. chicken broth
• 3 squash, chopped
• 1 sweet onion, diced
• 1.5 c. parmesan cheese, shredded/grated
• 3 tbsp. butter
• 2 tbsp. minced garlic
• 1 tbsp. fresh parsley
• 1 tsp. kosher salt
• 1 tsp. black pepper

How to Make Parmesan Squash Orzo

1. Over medium-high heat, melt butter in a saucepan. Add diced onion and minced garlic and cook, stirring constantly, for 2 minutes. Add orzo and cook for 1 minute, stirring constantly.
2. Add in chicken broth, squash, kosher salt, and black pepper. Bring to a boil.
3. Reduce heat to medium-low, cover, and simmer for 10-12 minutes. Stir occasionally.
4. Uncover and continue to cook/stir until most of the liquid has been absorbed. Once absorbed, stir in parmesan cheese and parsley; season with additional salt and pepper to taste.
5. Serve and enjoy!

Pro Tips For Making This Recipe

1. Be sure to let the orzo absorb all of the chicken broth; this is necessary before adding in the cheese and parsley.
2. Season additionally to taste -- be sure to check for your salt preference before adding more, as the parmesan adds salt to the dish.

Other Recipes You'll Love

1. Old Fashioned Macaroni and Tomatoes
2. Homemade Salisbury Steak
3. Summer Couscous Salad with Mandarin Oranges

Parmesan Squash Orzo Recipe

Parmesan Squash Orzo

JC Phelps

The perfect side dish to use up the summer squash in your garden, you're going to love my Parmesan Squash Orzo!

5 from 39 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American, Southern

Servings 8 servings

Calories 542 kcal

Ingredients

  

1x2x3x

• 16 oz. orzo
• 32 oz. chicken broth
• 3 squash chopped
• 1 sweet onion diced
• 1.5 c. parmesan cheese shredded/grated
• 3 tbsp. butter
• 2 tbsp. minced garlic
• 1 tbsp. fresh parsley
• 1 tsp. kosher salt
• 1 tsp. black pepper

Instructions

 

• Over medium-high heat, melt butter in a saucepan. Add diced onion and minced garlic and cook, stirring constantly, for 2 minutes. Add orzo and cook for 1 minute, stirring constantly.
• Add in chicken broth, squash, kosher salt, and black pepper. Bring to a boil.
• Reduce heat to medium-low, cover, and simmer for 10-12 minutes. Stir occasionally.
• Uncover and continue to cook/stir until most of the liquid has been absorbed. Once absorbed, stir in parmesan cheese and parsley; season with additional salt and pepper to taste.
• Serve and enjoy!

Notes

1. Be sure to let the orzo absorb all of the chicken broth; this is necessary before adding in the cheese and parsley.
2. Season additionally to taste -- be sure to check for your salt preference before adding more, as the parmesan adds salt to the dish.

Nutrition

Calories: 542kcalCarbohydrates: 82gProtein: 28gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 33mgSodium: 1396mgPotassium: 1268mgFiber: 8gSugar: 11gVitamin A: 30414IUVitamin C: 65mgCalcium: 703mgIron: 3mg

Keyword Parmesan Squash Orzo

Tried this recipe?Let us know how it was!

Y'all come back now, ya hear?

My best,

JC