One Pan Butternut Squash Orzo with Chorizo and Feta
, Published Nov 02, 2026
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This one-pan butternut squash orzo starts with chopped chorizo, so the squash cooks in its smoky, paprika-rich oil before everything goes into the oven. There’s no separate tray for roasting and no standing over the stove – this dish is all about low fuss, maximum reward!
The sweetness of butternut squash provides the perfect counterpart to salty chorizo in this easy one-pan recipe. Add orzo, which cooks right in the stock with onion, leek, fresh sage and warm spices, and you have a cozy, creamy dinner in about 50 minutes.
Then comes the best part – no constant stirring! The orzo is baked in the oven, absorbing all the wonderful flavors, and the dish is finished off with a squeeze of lemon, cubes of tangy feta and a final drizzle of honey and olive oil. The ingredients are simple but the flavor payoff is off the charts – one of our new fave recipes for sure!
Why You’ll Love It
- One pan: The squash cooks in the same pot as everything else, so there’s no extra roasting tray to wash.
- Hands-off: The oven does most of the work, so there’s no need to stand and stir.
- Big flavor from simple ingredients: Chorizo, sage, paprika and Aleppo pepper add plenty of depth.
- Sweet, salty and cozy: Honey and feta bring the whole dish together at the end.
Here’s What You’ll Need
This recipe uses sweet cured Spanish chorizo which is very different from fresh Mexican chorizo. If that’s all you can find, remove the casings and cook it through, breaking it up as it browns, then spoon off some of the fat before adding the squash.
- Chorizo: Sweet Spanish chorizo, the firm kind you can slice and chop. It releases a lovely paprika-red oil as it browns, and the squash and leek cook in that oil.
- Butternut squash: Peel it and cut it into even cubes so that it cooks at the same rate as the orzo. Ready-prepared squash is a good time-saver.
- Onion, leek, garlic and sage: These build a savory base, and the sage is especially good with squash.
- Spices: Sweet paprika, ground cumin and Aleppo pepper (pul biber) add warmth without too much heat.
- Orzo: This small, rice-shaped pasta cooks directly in the stock, so there’s no need to boil it separately.
- Vegetable stock: Choose a low-sodium stock if you can, as the chorizo and feta are already salty.
- Feta: A block of Greek feta cut into cubes holds its shape better than crumbled feta.
- Butter, olive oil and honey: Butter adds richness to the orzo, while a drizzle of olive oil and honey finishes the dish.
- Lemon: A squeeze of juice after the orzo has baked brightens all the rich, sweet flavors.
- To serve: Red pepper flakes, freshly ground black pepper and fresh sage leaves.
How to Make Butternut Squash Orzo
↓ For the full ingredients and detailed method, jump to the recipe card.
- Brown the chorizo: Preheat the oven to 400°F (200°C). Heat the olive oil in a large, ovenproof braiser, add the chopped chorizo and cook until it browns and releases its oil.
- Cook the squash and onion: Add the squash cubes and chopped onion, then cook for 3 minutes, stirring now and then.
- Add the aromatics and spices: Stir in the leek, garlic, sage, salt, paprika, Aleppo pepper and cumin and cook for 2 minutes.
- Toast the orzo: Add the butter, let it melt then stir in the orzo so it’s coated in the oil, butter and spices.
- Bake: Add the stock, stir well and bring to a simmer. Cover the pan with a lid and transfer to the oven. Bake for 20 minutes.
- Add the lemon and feta: Give the orzo a good stir and add a squeeze of lemon juice. Top with the feta cubes and drizzle with olive oil and honey. Return to the oven, uncovered, for 5 minutes.
- Season and serve: Have a taste and add salt and pepper as needed. Serve with the red pepper flakes and sage leaves. This is a complete meal unto itself, but a crisp green salad with a lemony dressing cuts through the rich orzo. Add some crusty bread, such as my Greek bread or air fryer focaccia, for mopping up the pan. It also makes a colorful side for your Thanksgiving table.
Recipe Variations
- Vegetarian: Skip the chorizo, cook the squash in a little extra olive oil, and add a pinch of smoked paprika for a similar flavor.
- Add greens: Stir a couple of handfuls of baby spinach or chopped kale into the hot orzo before adding the feta.
- Use sausage: Swap the chorizo for Italian sausage, removed from its casings and well browned.
- Change the cheese: Soft goat cheese is lovely with squash and sage. Add it in the same way as the feta but expect it to melt into the orzo (which is yum!).
- Add more heat: Use hot chorizo, increase the Aleppo pepper, or finish with hot honey.
Frequently Asked Questions
No. The squash cooks in the chorizo oil for a few minutes, then finishes cooking in the oven with the orzo.
Yes. Use a little extra olive oil and add a pinch of smoked paprika, then follow the recipe as written. Vegetable stock and feta keep it suitable for a vegetarian meal, though it’s worth checking that your cheese is made with vegetarian rennet if that matters to you.
It has gentle warmth rather than real heat. Aleppo pepper is fairly mild, so the heat mostly depends on whether you buy sweet or hot chorizo.
A cast iron braiser or Dutch oven with a tight-fitting lid is ideal. Any wide, ovenproof pan with a lid will work, as long as it can go from the stove to the oven.
It’s also sold as pul biber. Otherwise, use a pinch of red pepper flakes with a little extra sweet paprika.
You’ll Also Love
- Shrimp Orzo with Feta and Tomatoes: Love orzo and feta together? This one is lighter and brighter, and it’s a great choice when you want something quick.
- Chicken Scarpariello Orzo: Chicken, sausage and sweet, tangy peppers make this a filling orzo dinner. It’s a good one to try when you’re feeding a hungry crowd.
- Butternut Squash Soup: Have some squash left over? Turn it into this comforting soup, which you can make on the stove, in a crockpot or in a soup maker.
Have you made my one pan butternut squash orzo? Leave a rating and a comment below to let me know how it turned out! Follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
One Pan Butternut Squash Orzo with Chorizo and Feta
Ingredients
- 2 tbsp olive oil
- ¾ cup (100g) Spanish chorizo casing removed, cut into small cubes
- 3 cups (about 400g) butternut squash peeled and cut into small cubes
- 1 large onion finely diced
- 1 large leek white and light green parts only, diced
- 2 cloves garlic sliced or minced
- 1 tbsp fresh sage chopped
- 1 tsp sweet paprika
- ½ tsp salt
- ½ tsp Aleppo pepper
- ⅓ tsp ground cumin
- 2 tbsp unsalted butter
- 1 cup (200g) orzo
- 3 cups (710ml) vegetable stock See Note 1
- ½ lemon juiced
- 1 cup (150g) feta cubed
- 1-2 tbsp honey
- 2 tbsp olive oil
To serve
- 1 pinch red pepper flakes
- salt and freshly ground black pepper to taste
- sage leaves to garnish
Instructions
- Preheat the oven to 400°F (200°C). Heat the olive oil in a large, ovenproof braiser, add the chopped chorizo and cook until it browns and releases its oil.2 tbsp olive oil, ¾ cup (100g) Spanish chorizo
- Add the squash cubes and chopped onion, then cook for 3 minutes, stirring now and then.3 cups (about 400g) butternut squash, 1 large onion
- Stir in the leek, garlic, sage, salt, paprika, Aleppo pepper and cumin and cook for 2 minutes.1 large leek, 2 cloves garlic, 1 tbsp fresh sage, 1 tsp sweet paprika, ½ tsp salt, ½ tsp Aleppo pepper, ⅓ tsp ground cumin
- Add the butter, let it melt then stir in the orzo so it’s coated in the oil, butter and spices.2 tbsp unsalted butter, 1 cup (200g) orzo
- Add the stock, stir well and bring to a simmer. Cover the pan with a lid and transfer to the oven. Bake for 20 minutes.3 cups (710ml) vegetable stock
- Give the orzo a good stir and add the lemon juice. Top with the feta cubes and drizzle with olive oil and honey. Return to the oven, uncovered, for 5 minutes.½ lemon, 1 cup (150g) feta, 1-2 tbsp honey, 2 tbsp olive oil
- Have a taste and add salt and pepper as needed. Serve with the red pepper flakes and sage leaves.1 pinch red pepper flakes, salt and freshly ground black pepper, sage leaves
Notes
- Note 1: If the pan is dry and the orzo is still very firm after 20 minutes, add some hot water and cook, covered, for a further 5 minutes before adding the feta.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The orzo continues to absorb liquid as it cools, so add a splash of stock or water when reheating on the stove or in the microwave. I don’t recommend freezing it, as the orzo can turn soft and the squash can become watery once thawed.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| The orzo looks too wet | Squash and leeks release liquid, and stock brands vary | Stir and let it stand for 5 minutes, as the orzo will keep absorbing liquid |
| The orzo is dry or catching on the base | The lid isn’t tight, or the oven runs hot | Add a little hot water, cover and bake for 5 more minutes |
| The squash is still firm | The cubes are too large | Cover and return to the oven for 5 more minutes |
| The dish tastes too salty | Chorizo, feta and stock all add salt | Add a little more lemon juice now, and next time use low-sodium stock and leave out the added salt |
| The dish looks greasy | Some chorizo releases a lot of oil | Next time, spoon off a little oil before adding the squash |
