Jenna Ewing

Super Chef & Mom

I’m Jenna, a busy mom who finds joy in the kitchen and loves sharing simple, family-friendly recipes made for real life. My goal is to make everyday meals feel approachable, enjoyable, and stress-free.

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Appetizers, Lunch, Pork, Salads

Butternut Squash Orzo Salad with Pancetta

January 9, 2026

Prep Time

15 Minutes

Cooking Time

20 Minutes

Servings

A cozy, flavorful fall salad made with roasted butternut squash, crispy pancetta, tender orzo, kale, and creamy goat cheese—all tossed in a tangy balsamic vinaigrette.

Why You’ll Love This Butternut Squash Orzo Salad

This salad is fall comfort in a bowl. It’s warm, hearty, and bursting with flavor: sweet caramelized butternut squash, smoky spices, savory pancetta, tender orzo pasta, and creamy goat cheese crumbles. Toss it all together with a tangy balsamic vinaigrette that ties everything together with brightness and balance.

It’s also incredibly versatile—perfect as a side dish for holiday gatherings, a light lunch, or even a main course when paired with extra protein. Served warm or at room temperature, this salad works for meal prep, potlucks, or weeknight dinners. The layers of flavor, texture, and color make it just as stunning to look at as it is delicious to eat.

Equipment

Baking sheet
Large pot for boiling pasta
Large mixing bowl
Measuring cups & spoons
Whisk (for vinaigrette)
Spatula or wooden spoon

Ingredients

For the Salad

2 tablespoons extra virgin olive oil
3 cups cubed butternut squash
1 teaspoon smoked paprika
1 teaspoon chili powder
1 package pancetta, diced
2 teaspoons honey
½ teaspoon cayenne pepper (or to taste)
1 box orzo pasta
2 cups shredded or torn kale
6 ounces crumbled goat cheese

For the Balsamic Vinaigrette

½ cup extra virgin olive oil
1 ½ cloves garlic, grated
1 tablespoon chopped fresh thyme
¼ cup balsamic vinegar
1 tablespoon fig preserves (optional)
1 tablespoon honey
Salt & black pepper, to taste
Chili flakes, to taste

Instructions

Step 1: Roast the squash & pancetta
Preheat oven to 400°F (200°C). On a baking sheet, toss the butternut squash with olive oil, smoked paprika, chili powder, honey, and cayenne. Scatter diced pancetta across the same sheet. Roast for about 20 minutes, until the squash is tender and lightly caramelized and the pancetta is crispy.
Step 2: Cook the orzo
While the squash and pancetta roast, bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain well and set aside. (Optional: toast the orzo in a little olive oil before boiling to add a nutty depth of flavor.)
Step 3: Prepare the vinaigrette
In a small bowl, whisk together olive oil, garlic, thyme, balsamic vinegar, fig preserves (if using), honey, salt, black pepper, and chili flakes. Adjust seasoning to taste.
Step 4: Massage the kale
In a large bowl, drizzle kale with a few spoonful’s of vinaigrette. Toss and lightly massage for 1–2 minutes to soften the leaves.
Step 5: Assemble the salad
Add warm orzo to the bowl of kale and toss to coat. Fold in roasted squash and pancetta. Sprinkle with crumbled goat cheese and drizzle with additional vinaigrette as desired.
Step 6: Serve
Enjoy the salad warm or at room temperature.

Special Notes

🌱 Vegetarian Option – Skip the pancetta and add toasted walnuts, pecans, or pumpkin seeds for crunch.
🧄 Extra Garlic Flavor – Roast a few garlic cloves with the squash and mash them into the vinaigrette.
🧀 Cheese Swap – Use feta, parmesan, or even blue cheese instead of goat cheese for a different flavor.
🥬 Greens – Substitute kale with baby spinach or arugula for a softer bite.
🍇 Sweet Twist – Add dried cranberries, pomegranate seeds, or sliced apples for extra fall sweetness.

Serving Ideas

Holiday Side Dish: A perfect addition to Thanksgiving or Christmas spreads.
Weeknight Dinner: Pair with grilled chicken or salmon for a hearty, balanced meal.
Potluck Favorite: Easy to transport and delicious served warm or room temp.
Meal Prep: Make ahead and portion into containers for healthy lunches all week.

Make-Ahead & Storage Tips

Make Ahead: Roast the squash and pancetta the day before, and cook orzo in advance. Store separately, then combine before serving.
Refrigerate: Store salad in an airtight container for up to 4 days. Best enjoyed slightly warmed.
Leftovers: Refresh with a splash of olive oil or balsamic before serving.

Nutrition Breakdown (per serving – approximate)

Calories: 410
Protein: 14g
Fat: 22g
Carbohydrates: 42g
Fiber: 4g
Net Carbs: 38g

Note: Values will vary based on pancetta brand and cheese portion size.

Frequently Asked Questions

Can I make this gluten-free?

Yes, swap the orzo for gluten-free pasta, quinoa, or even rice.

Can I serve this cold?

Absolutely. It works as a pasta salad when chilled, though the flavors shine most when served warm.

What can I use instead of pancetta?

Bacon or prosciutto work beautifully. For a lighter option, use turkey bacon.

Can I substitute goat cheese?

Yes, feta, parmesan, or gorgonzola will all work depending on your taste preference.

How do I make this more filling?

Add grilled chicken, shrimp, or roasted chickpeas for extra protein.

Is this kid-friendly?

Yes! Just reduce or omit the cayenne pepper and chili flakes for a milder flavor.

Final Thoughts

This Butternut Squash Orzo Salad with Pancetta is a dish that celebrates fall flavors while being easy enough for weeknights and impressive enough for holidays. The mix of smoky roasted squash, crispy pancetta, tangy balsamic vinaigrette, and creamy goat cheese creates a salad that’s both hearty and refreshing.

Whether served warm, at room temperature, or chilled, this recipe will quickly become a favorite in your seasonal rotation. It’s colorful, flavorful, and endlessly customizable—perfect for cozy gatherings, potlucks, or weekday meal prep.

👉 Try swapping the butternut squash for sweet potatoes, or adding roasted Brussels sprouts for another fall-inspired twist!

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