# Orzotto à la courge butternut rôtie

A creamy and comforting orzotto featuring roasted butternut squash, aromatic herbs, and crunchy pecans.

- Servings: 3 servings
- Cuisine: French
- Category: Dinner
- Diet: vegetarian
- Language: en

## Ingredients

- 1 whole butternut squash
- 2 clove garlic
- salt
- pepper
- 4 tbsp olive oil
- 1 whole onion
- 250 g orzo
- 1.25 litre vegetable bouillon
- leaf fresh sage
- piment d'Espelette
- 30 g parmesan
- 1 handful pecan nut

## Instructions

1. Cut the butternut squash, remove the seeds, and cut part of the flesh into cubes; keep the cavity pieces intact.
2. Place squash pieces and whole garlic cloves in a pan; season with salt, pepper, and 3 tablespoons olive oil, then toss to coat.
3. Roast in the oven.
4. Mix the roasted cavity pieces of butternut squash with the roasted garlic and two ladles of bouillon to create a puree.
5. Sauté the chopped onion in one tablespoon olive oil in a pan, add the orzo, and stir.
6. Gradually add the remaining bouillon to the orzo while stirring.
7. Add the butternut puree, sage, and piment d'Espelette, and continue cooking.
8. Remove from heat, add most of the parmesan, and mix.
9. Stir in the roasted squash cubes and garnish with toasted pecans and the remaining parmesan.

## Equipment

- peeler
- knife
- roasting pan
- blender
- saute pan
- spatula
- ladle

## Source

- Original video: https://www.instagram.com/reel/Dfhz_gLs-br/?dlrf=MXViazZmN2p6YWNyaw==
- Creator: Anaïck Jégou
- Recipe page: https://www.cliprecipe.com/recipe/2dd733e9-196a-4037-8d12-908f7b02d7c9
- Extracted: 2026-11-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt