Cheesy Butternut Squash Orzo Recipe

Introduction

Cheesy Butternut Squash Orzo is a comforting dish that combines the natural sweetness of roasted squash with a creamy, cheesy sauce and tender orzo pasta. Infused with aromatic sage and warm spices, this recipe is perfect for chilly nights and makes a hearty main or an elegant side.

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, plus extra for garnish
• 1 cup orzo pasta
• 1/2 cup heavy cream
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, freshly grated, plus extra 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
• 16 ounces vegetable broth

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 2 tablespoons of olive oil, salt, and black pepper until each piece is coated. Spread the squash evenly on a baking sheet in a single layer.
2. Step 2: Roast the squash in the oven for 25 to 30 minutes, stirring occasionally, until tender and caramelized at the edges. This deep caramelization brings out the squash’s natural sweetness and flavor.
3. Step 3: While the squash roasts, bring the vegetable broth to a boil in a large pot. Add the orzo, cover, and reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the orzo is tender and most of the broth is absorbed. Keep covered and warm if finished early.
4. Step 4: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté for 3 to 4 minutes until the onion is translucent and fragrant but not browned.
5. Step 5: Add half of the fresh sage leaves to the skillet and cook for another minute to infuse the oil. Lower the heat to low, then stir in the mozzarella, Parmesan, cream, and warm spices (allspice, cinnamon, cloves). Whisk continuously until the cheeses melt and the sauce thickens enough to coat the back of a spoon.
6. Step 6: Gently fold the roasted squash and cooked orzo into the sauce, stirring to combine and heat through evenly. Adjust seasoning with salt and pepper to taste.
7. Step 7: Serve immediately, garnished with additional Parmesan, mozzarella, fresh sage leaves, and a light sprinkle of warm spices if desired.

Tips & Variations

• Roast the squash until caramelized for maximum flavor and a silky texture in the final dish.
• Use freshly grated cheeses instead of pre-shredded to avoid grainy sauces and ensure smooth melting.
• Substitute with acorn squash or sweet potato for a different but still sweet flavor.
• Add cooked peas or shredded rotisserie chicken to increase protein content.
• For color variation, stir in baby spinach or kale just before serving to keep leaves bright and fresh.
• Top with toasted walnuts, pine nuts, or pepitas for a crunchy texture contrast.

Storage

Store leftovers in an airtight container and refrigerate once cooled. The dish will keep well for up to three days. Reheat gently on the stovetop with a splash of vegetable broth or cream to loosen the sauce and restore creaminess. This recipe also works great for make-ahead meals, as the flavors develop further when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What type of cheese works best for this dish?

A combination of mozzarella and Parmesan offers a balance of creamy meltiness and sharp, nutty flavor, making the dish both rich and flavorful.

Can I use a different squash instead of butternut?

Yes, acorn squash or kabocha are excellent alternatives. They provide a similar texture and sweetness, adapting well to roasting and the creamy sauce.

Is it necessary to roast the butternut squash first?

Roasting is key to bringing out the squash’s natural sweetness and developing caramelized edges that add depth and richness to the dish.

What herbs pair well with these flavors?

Fresh sage is classic and essential here, but thyme or rosemary can also complement the savory, cheesy sauce nicely if you want a variation.

How do I prevent the orzo from sticking?

Stir the orzo occasionally while it simmers and use enough vegetable broth for even cooking. Covering the pot helps retain moisture and heat, preventing clumps.

Can I make this dish ahead of time?

Yes, it reheats very well. Add a little broth or cream when warming to refresh the creamy texture and prevent it from drying out.

Cheesy Butternut Squash Orzo Recipe

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★★★★★

4.4 from 118 reviews

A creamy and comforting Cheesy Butternut Squash Orzo featuring roasted butternut squash, fresh sage, mozzarella, and Parmesan cheese. This dish combines fall-inspired spices with a luscious cheese sauce to create a satisfying, cozy meal perfect for chilly nights, either as a hearty main or an elegant side dish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• 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 heavy cream
• 1 cup mozzarella cheese, shredded
• 1/2 cup freshly grated Parmesan cheese
• 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. Prep and Roast the Squash: Preheat oven to 400°F. Peel and dice the butternut squash into small half-inch cubes. Toss with 2 tablespoons olive oil, salt, and black pepper until each piece is coated. Spread evenly on a baking sheet and roast for 25 to 30 minutes, stirring occasionally, until tender, deep orange, and lightly caramelized at the edges, concentrating the squash’s natural sweetness.
2. Boil the Orzo: In a large pot, bring the vegetable broth to a boil. Add the orzo, stir to prevent sticking, then cover and reduce heat to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed. Keep covered and warm if it finishes early.
3. Build the Creamy Sauce: Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté gently for 3 to 4 minutes until the onion becomes translucent but not browned. Add half of the fresh sage leaves and cook for another minute to infuse aroma. Lower heat to low and sprinkle in the shredded mozzarella and Parmesan. Slowly drizzle in the heavy cream while whisking gently. Continue stirring until the cheese fully melts and the sauce thickens enough to coat the back of a spoon.
4. Combine and Finish: Quickly fold the roasted butternut squash into the cheese sauce in the skillet, then add the cooked orzo directly from the pot. Stir thoroughly to evenly coat the orzo and combine all ingredients. Taste and adjust seasoning by adding more salt or pepper as needed.
5. Garnish and Serve: Spoon the cheesy orzo mixture into serving bowls. Top with additional Parmesan shavings, mozzarella, and a few fresh sage leaves. For an extra touch, sprinkle a small pinch of warm spices (allspice, cinnamon, or cloves) or toasted pepitas if desired. Serve immediately while hot.

Notes

• Roasting the squash well is critical to develop a deep, caramelized flavor that enhances the dish.
• Use freshly grated cheeses to avoid grainy textures in the sauce.
• Patience during the sauce stage allows the cheese to melt slowly and create a silky finish.
• Leftovers keep well for up to 3 days refrigerated and reheat nicely with a splash of broth or cream to loosen texture.
• You can substitute butternut squash with acorn squash, kabocha squash, or sweet potato for variation.
• Add cooked peas or shredded rotisserie chicken to boost protein content.
• Fresh sage is preferred for its aromatic quality; thyme or rosemary are good alternatives.
• To prevent orzo sticking during cooking, stir occasionally and use enough broth.
• For a crunchy garnish, toasted walnuts, pine nuts, or pepitas add great texture contrast.

Keywords: butternut squash, orzo, cheesy orzo, roasted squash, sage, creamy pasta, fall recipes, vegetarian dinner, comfort food, mozzarella, parmesan