Fall Medley Orzo Recipe

Name: Fall Medley Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Roasting Chicken; 3 Tablespoons Unsalted Butter, Divided; 1 cup Apple Cider; 3 cups Butternut Squash, Cubed; 1 whole Yellow Onion, Chopped; 2 cloves Garlic, Crushed; 1 Tablespoon Brown Sugar; 2 Tablespoons Extra Virgin Olive Oil, Divided; 2 cups Chicken Broth; 1 cup Whole Wheat Orzo; 1 Tablespoon Parmesan, Grated; 1 Tablespoon Pecorino Romano, Grated; 1 teaspoon Freshly Chopped Sage; Kosher Salt; Freshly Ground Pepper

Servings: persons

1 whole Roasting Chicken
3 Tablespoons Unsalted Butter, Divided
1 cup Apple Cider
3 cups Butternut Squash, Cubed
1 whole Yellow Onion, Chopped
2 cloves Garlic, Crushed
1 Tablespoon Brown Sugar
2 Tablespoons Extra Virgin Olive Oil, Divided
2 cups Chicken Broth
1 cup Whole Wheat Orzo
1 Tablespoon Parmesan, Grated
1 Tablespoon Pecorino Romano, Grated
1 teaspoon Freshly Chopped Sage
Kosher Salt
Freshly Ground Pepper

1
Rinse the chicken and pat dry.
2
Place in a crock pot or Dutch oven.
3
Spread 1 tablespoon of butter on the skin and season with salt and pepper.
4
Pour in the apple cider, cover, and cook on low for 7 hours.
5
If you are using a Dutch oven, set the oven temperature to 200 degrees.
6
If you have a crock pot and want to speed things up, cook on high for 4 hours.
7
I used a Dutch oven and after 7 hours I took off the cover, spread on some extra butter and put the broiler on for 15 minutes.
8
Take the chicken out of the oven, put the top back on and let it cool.
9
Shred the chicken with a knife and fork and place into a medium bowl.
10
Top with a little extra liquid.
11
Reserve half of the meat for the orzo and save the rest to use for other meals during the week.
12
Reset the oven to 450 degrees.
13
On a baking sheet, toss the squash, onion, and garlic with the brown sugar, the remaining 2 tablespoons of melted butter, and 1 tablespoon of olive oil.
14
Season with 1 teaspoon of salt and 1/4 teaspoon of pepper.
15
Roast the vegetables for 45 minutes.
16
Meanwhile, bring the chicken broth and the remaining 1 tablespoon of olive oil to boil in a medium pot.
17
Put in the orzo and lower the heat.
18
Cook for 8-10 minutes, stirring occasionally until the liquid has mostly evaporated.
19
Combine the orzo, roasted vegetables, and chicken in a large bowl.
20
Top with grated cheese and sage.

1675

kcal

Calories

161

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole Roasting Chicken, 3 Tablespoons Unsalted Butter, Divided, 1 cup Apple Cider, 3 cups Butternut Squash, Cubed, and more.

Yes, Fall Medley Orzo falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fall Medley Orzo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions