Not sure how else to tell you… but this Bacon & Butternut Squash Orzo with Gouda cheese is going to be the most delicious fall dinner you’ve made in awhile – and it’s a 25 minutes weeknight win. I absolutely love the combination of flavors.
Smoky bacon!
Caramelized squash!
Lots of garlic.
Lemon and basil for brightness.
Arugula for a dose of peppery greens.
And Gouda cheese for cheesy, creamy, goodness.
Cooking Butternut Squash on the Stovetop:
This entire recipe is made on the stovetop in just 2 pans, making for super easy prep and cleanup. Yes, we’re sauteing the squash rather than roasting it! Stovetop cooking generally takes less time than roasting, especially if the squash is cut into small cubes. This allows for a quick meal that retains the squash’s fresh, vibrant flavor. I use this technique in my Orange Glazed Brussels and Butternut Squash, too.
Cooking butternut squash on the stovetop can be especially delicious because this method allows for caramelization and better flavor absorption, creating a rich, savory-sweet profile. In this recipe, sautéing the squash in the bacon fat infuses it directly with the smoky flavor, as well as the garlic.
Texture wise, you can achieve a crispy exterior with a tender interior by controlling the heat and cooking time on the stovetop. Pan-roasting allows you to manage the texture in a way that’s harder to do in the oven, giving you pieces that are perfectly tender without becoming mushy.
How to Make Bacon & Butternut Squash Orzo:
Start the diced bacon in a cold pan over medium heat. Cook bacon until deliciously crispy, then remove it from pan with slotted spoon and set on a paper towel. Leave all the bacon fat and crispy bits in pan.
Meanwhile, cook orzo according to package directions in your saucepan, with a teaspoon of salt. Drain and set aside.
To the bacon fat, add squash and 1/2 teaspoon kosher salt, cooking on medium heat. Stir to coat, and cover skillet. Let cook for 6 to 7 minutes, remove lid, and using a fork, test the squash to see if it easily slides through.
Add garlic and arugula, stir, then add orzo. The arugula will wilt down nicely with the heat. Stir to combine. Add half-n-half, pasta water, stirring, then the cheese. Stir to combine.
Add lemon, 10 to 15 cracks of black pepper, 1/2 teaspoon kosher salt, and stir. Remove from heat and stir in half of bacon. Then top with remaining bacon and basil. Serve immediately. �
My Favorite Gluten-Free Orzo:
Orzo is a tiny-cut pasta (pastina) with a shape and size similar to rice. It’s a super versatile and cooks quickly, so I’m happy to finally be able to add it to my pantry after finding this great gluten-free orzo. It’s affordable and easy to get, too! The orzo cooks up perfectly, tender without being mushy, with a lovely bite. And tastes wonderful. It is produced in a dedicated gluten-free facility in Italy (the Italians always do it better!), and is made from corn flour and rice flour.
More Butternut Squash Recipes:
Sheet Pan Roasted Butternut Squash Bisque
Garlic Herb Air Fryer Butternut Squash
Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing
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Cheesy Bacon and Butternut Squash Orzo
This 30-minute Butternut Squash Orzo with smoky bacon and melty gouda cheese has so much flavor and texture! The squash is sautéed on the stovetop in bacon fat, which infuses it with delicious smoky flavor and takes a lot less time than roasting. Fresh basil and arugula add freshness and beautiful green color.
Course Dinner
Cuisine American
Diet Gluten Free
Keyword arugula, bacon, basil, butternut squash, garlic, gluten free orzo, orzo
Prep Time 12 minutes minutes
Cook Time 15 minutes minutes
Servings 5 servings
Author Amanda Paa
Ingredients
7 pieces of bacon, diced
10 ounces dried orzo pasta (I use this gluten-free one)
2 cups (300 grams) medium diced butternut squash (should be 1/2 inch cubes, you want to make sure they are small so that they don't take too long to cook)
1/2 teaspoon onion powder
kosher salt & black pepper
4 cloves garlic, minced
2 cups arugula
2/3 cup of half-n-half
1/2 cup reserved pasta water
1 1/4 cups shredded gouda cheese
juice of one lemon
2 tablespoons fresh basil
Instructions
Start the diced bacon in a cold pan over medium heat. Cook bacon until deliciously crispy, then remove it from pan with slotted spoon and set on a paper towel. Leave all the bacon fat and crispy bits in pan.
Meanwhile, cook orzo according to package directions in your saucepan, with a teaspoon of salt. When you go to drain it, keep 1/2 cup of the pasta water and set aside. Drain pasta and set aside.
To the bacon fat, add squash, 1/2 teaspoon kosher salt, and onion powder, cooking over medium heat. Stir to coat, and cover skillet. Let cook for 7 minutes, remove lid, and using a fork, test the squash to see if it easily slides through. Then taste a cube to make sure it is cooked through.
Add garlic to pan and cook for 1 to 2 minutes. Then turn heat down to low and add arugula, 1/2 of the cooked bacon, and orzo. Stir to combine. Add half-n-half, stirring, then the cheese. Stir to combine and melt cheese. At this point, if it seems a little too thick, you can add reserved pasta water, starting with 1/4 cup and adding more if needed.
Add lemon, 10 to 15 cracks of black pepper, 1/2 teaspoon kosher salt, and stir. Then top with remaining bacon and basil. Serve immediately. �