Cheesy Butternut Squash Orzo Recipe

Introduction

Cheesy Butternut Squash Orzo is a comforting and flavorful dish that combines tender roasted squash with creamy cheeses and tender orzo pasta. Its warming spices and fresh sage make this recipe perfect for cozy dinners any time of year.

Ingredients

• 4 cups butternut squash, peeled and diced (approximately 1 large butternut squash)
• 1/4 cup sweet onion, finely chopped
• 4 cloves garlic, minced
• 5 fresh sage leaves
• 1 cup orzo pasta
• 1/2 cup cream
• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, freshly grated
• Parmesan cheese, for garnish
• Mozzarella cheese, for garnish
• 4 tablespoons olive oil, divided
• 1/4 teaspoon ground allspice
• 1 pinch cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Fresh sage leaves, for garnish
• 16 ounces vegetable broth

Instructions

1. Step 1: Preheat the oven to 400°F. Toss the diced butternut squash with 2 tablespoons olive oil, salt, and black pepper. Spread evenly on a baking sheet.
2. Step 2: Roast the squash for 25 to 30 minutes, stirring occasionally, until tender and caramelized.
3. Step 3: In a large pot, bring the vegetable broth to a boil. Add the orzo, cover, and reduce heat to simmer. Cook for 10 minutes, stirring occasionally, until the orzo is tender and broth is absorbed.
4. Step 4: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the sweet onion and minced garlic for 3 to 4 minutes until soft and fragrant.
5. Step 5: Add half of the sage leaves, mozzarella cheese, cream, and parmesan cheese to the skillet. Reduce heat to low and whisk continuously until the cheeses melt and the sauce thickens.
6. Step 6: Gently fold the cooked orzo and roasted butternut squash into the skillet. Stir to combine and heat through.
7. Step 7: Garnish with the remaining fresh sage leaves and additional mozzarella and parmesan cheese as desired. Serve immediately.

Tips & Variations

• Roasting the squash enhances its natural sweetness and adds depth to the dish.
• For a nuttier flavor, try using brown butter instead of olive oil when sautéing the onion and garlic.
• Substitute fresh sage with rosemary or thyme for a different herbal note.
• To make it vegan, replace cream and cheeses with plant-based alternatives.

Storage

Store leftover cheesy butternut squash orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or broth to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen diced butternut squash works well. Thaw and drain any excess moisture before roasting to prevent sogginess.

Is it necessary to roast the squash first?

Roasting the squash develops sweetness and caramelization that enhance the overall flavor. You can cook it on the stove, but roasting is preferred.

Cheesy Butternut Squash Orzo Recipe

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★★★★★

4.9 from 52 reviews

This Cheesy Butternut Squash Orzo combines tender roasted butternut squash with creamy cheeses and fragrant herbs to create a comforting, flavorful pasta dish. Roasting the squash enhances its natural sweetness, while the creamy mozzarella and parmesan sauce adds a luscious, rich texture. Perfect as a cozy weeknight meal or elegant side dish.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 cups butternut squash, peeled and diced (approximately 1 large butternut squash)
• 1/4 cup sweet onion, finely chopped
• 4 cloves garlic, minced
• 5 fresh sage leaves

Pasta & Grains

• 1 cup orzo pasta

Dairy

• 1/2 cup cream
• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, freshly grated
• Parmesan cheese, for garnish
• Mozzarella cheese, for garnish

Oils & Fats

• 4 tablespoons olive oil, divided

Herbs & Spices

• 1/4 teaspoon ground allspice
• 1 pinch cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• Fresh sage leaves, for garnish

Liquids

• 16 ounces vegetable broth

Instructions

1. Preheat and Roast Squash: Preheat your oven to 400°F. In a mixing bowl, toss the peeled and diced butternut squash with 2 tablespoons of olive oil, salt, and black pepper. Spread the squash evenly on a large baking sheet. Roast in the oven for 25 to 30 minutes, stirring occasionally, until the squash is tender and caramelized, developing a natural sweetness and depth of flavor.
2. Cook Orzo: Meanwhile, bring 16 ounces of vegetable broth to a boil in a large pot. Add 1 cup of orzo pasta, cover, and reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the orzo is tender and the broth is mostly absorbed.
3. Sauté Aromatics: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the finely chopped sweet onion and minced garlic, sautéing for 3 to 4 minutes until they become soft and fragrant, releasing their sweet and savory aromas.
4. Make Cheese Sauce: Add half of the fresh sage leaves, 1 cup shredded mozzarella cheese, 1/2 cup cream, and 1/2 cup freshly grated parmesan cheese to the skillet. Lower the heat to low and whisk continuously until the cheeses melt smoothly and the sauce thickens slightly, creating a rich and creamy base.
5. Combine Ingredients: Gently fold the cooked orzo and roasted butternut squash into the cheese sauce in the skillet. Stir carefully to combine all ingredients evenly and heat through, ensuring that each bite is flavorful and creamy.
6. Garnish and Serve: Finish by topping the dish with the remaining fresh sage leaves and additional mozzarella and parmesan cheese as desired. Serve immediately for the best taste and texture, enjoying the warm, cheesy, and comforting flavors.

Notes

• Roasting the butternut squash brings out its natural sweetness and adds a caramelized depth to the dish.
• Be sure to stir the orzo occasionally while cooking to prevent sticking.
• Use freshly grated parmesan for the best flavor and texture in the cheese sauce.
• Fresh sage leaves add a fragrant herbal note; you can substitute with thyme if unavailable.
• This dish is best served immediately to enjoy the creamy texture and warm flavors.
• For a richer sauce, you can add a splash of white wine or more cream as desired.

Keywords: butternut squash, orzo, cheesy pasta, roasted squash, vegetarian pasta dish, creamy sauce, comfort food