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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.

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 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

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