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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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/cheesy-butternut-squash-orzo-recipe/