Cheesy Butternut Squash Orzo (Print-Friendly Version)
Orzo blends with roasted squash, melty cheese, and fresh sage for a cozy, comforting fall meal.
# What You’ll Need to Make This:
→ Main Components
01 -
4 cups butternut squash, peeled and diced
02 -
4 tablespoons olive oil, divided
03 -
16 ounces vegetable broth
04 -
1 cup orzo pasta
→ Aromatics & Seasoning
05 -
4 cloves garlic, minced
06 -
1/4 cup sweet onion, finely chopped
07 -
1/2 teaspoon salt
08 -
1/8 teaspoon black pepper
09 -
1/4 teaspoon allspice
10 -
1 pinch ground cinnamon
11 -
1/4 teaspoon ground cloves
→ Cheese & Dairy
12 -
1 cup mozzarella cheese, shredded
13 -
1/2 cup parmesan cheese, grated
14 -
1/2 cup cream
→ Herbs & Garnish
15 -
5 sage leaves, fresh
16 -
Fresh sage leaves for garnish
17 -
Parmesan cheese for garnish
18 -
Mozzarella cheese for garnish
19 -
Fresh thyme for garnish
# How to Prepare:
01 -
Preheat the oven to 200°C. Toss diced butternut squash with 2 tablespoons olive oil, salt, and black pepper.
02 -
Arrange butternut squash in a single layer on a baking sheet. Roast for 25–30 minutes, stirring occasionally, until tender.
03 -
In a large pot, bring vegetable broth to a boil. Add orzo, cover, and reduce heat to a simmer. Cook for 10 minutes, stirring occasionally, until pasta is tender and the liquid is mostly absorbed.
04 -
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic for 3–4 minutes until softened.
05 -
Add half the sage leaves, shredded mozzarella, cream, and grated parmesan to the skillet. Reduce heat to low. Whisk continuously until the cheese sauce thickens.
06 -
Fold the cooked orzo and roasted butternut squash into the cheese sauce. Stir gently to coat evenly.
07 -
Garnish with remaining fresh sage leaves, extra mozzarella, parmesan, and fresh thyme. Serve immediately.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in a microwave.