Cheesy Butternut Squash Orzo

Cheesy Butternut Squash Orzo manages to capture everything I want in a cold-weather dinner—comforting flavor without much fuss. Picture roasted butternut squash turned golden and silky, ribboned through creamy orzo with plenty of cheese and fragrant sage. It is my answer for quick weeknight meals that taste restaurant-worthy.

I started making this orzo on busy fall evenings and it quickly became a comfort food craving in my house. The best part Every time I serve it someone asks for the recipe so you know it is a keeper.

Ingredients

• Butternut squash: Adds earthy sweetness and silky texture, choose one that feels heavy for its size and has firm matte skin
• Orzo: Creates that creamy risotto feel without constant stirring, look for firm uncooked grains
• Olive oil: For roasting and sautéing, brings richness, always choose a good quality extra virgin type
• Fresh sage: Gives both the roasted squash and sauce aromatic depth, pick leaves with no bruising
• Sweet onion: Rounds out the sauce with gentle flavor, use a yellow onion for extra sweetness
• Vegetable broth: Hydrates the orzo with savory backbone, check for low sodium if you want more control over flavors
• Garlic: Adds subtle warmth and savoriness, use fresh cloves for best results
• Mozzarella: Melts for gooeyness, choose whole milk mozzarella for a smooth sauce
• Parmesan cheese: Delivers nutty complexity
• Heavy cream: Brings out silkiness, skim off the top layer of your dairy or use full-fat for richness
• Allspice, cinnamon, and cloves: Gently warm the dish with their fall-inspired undertone, buy spices from bulk bins or a shop with high turnover for the brightest punch
• Black pepper and salt: Essential for balance

Instructions

Prep and Roast the Squash:

Peel and dice your butternut squash into small cubes about half an inch. Drizzle with olive oil and toss with salt and pepper until each piece is glossy. Arrange the cubes in a single layer on a baking sheet. Roast at 400 degrees for at least 25 minutes stirring halfway. Let the squash become deep orange and lightly caramelized at the edges this is key for getting concentrated flavor in every bite.

Boil the Orzo:

Bring your vegetable broth to a boil in a large pot. Once simmering add the orzo and stir to avoid sticking. Cover and drop the heat to a gentle simmer. Stir a few times as it cooks. After about ten minutes the orzo should be tender and most of the liquid absorbed. If it finishes early just cover the pot to keep warm.

Build the Creamy Sauce:

In a large skillet pour the rest of the olive oil and heat over medium. Add chopped onion and minced garlic. Sauté patiently for three to four minutes until the onion looks translucent but not browned. Add half your sage leaves and cook for another minute just enough for the sage to perfume the oil. Lower the heat and sprinkle in the mozzarella and parmesan. Gently whisk as you drizzle in the cream. Continue to stir until the cheese is fully melted and the sauce thickens enough to coat the back of your spoon.

Combine and Finish:

Work quickly so everything stays hot. Fold the roasted squash into the skillet with the sauce. Add the cooked orzo straight from the pot. Stir everything together making sure each grain of orzo is coated in sauce and the squash is distributed evenly. Taste and adjust with extra salt or pepper if needed.

Garnish and Serve:

Spoon the orzo into bowls. Add shavings of parmesan and a few fresh sage leaves on top. For extra flair sprinkle a bit more mozzarella or a tiny pinch of warm spice over each portion.

If I had to choose one favorite here it is the influence of sage on the entire dish. When it crisps in olive oil or gets gently wilted into the sauce it makes everything taste luxurious and reminds me of Sunday dinners at my parents house—the kitchen always filled with the scent of fresh herbs cooking.

Storage and Leftover Tips

Transfer leftovers as soon as possible to an airtight storage container and cool completely before refrigerating. This orzo will keep for three days and reheats beautifully on the stove with a splash of extra broth or cream to loosen the texture. I often make a double batch and portion leftovers into lunch containers adding an extra pinch of cheese before reheating for maximum creaminess.

Easy Ingredient Swaps

Not a fan of butternut You can use acorn squash or even sweet potato for a slightly different flavor. If you want more protein a handful of cooked peas or shredded rotisserie chicken stirred in at the end is delicious. For a punch of color substitute baby spinach or kale for some of the sage but add it in just before serving so it stays bright.

Perfect Ways to Serve This

Cheesy butternut squash orzo feels like a luxury on its own but you can offer it as a festive side next to roast chicken or pork. For a holiday meal I like to serve it alongside green beans and a crisp salad to balance out all the cozy notes. If you want a little crunch toasted walnuts or pine nuts make a fantastic garnish stirred through at the very end.

No matter how you serve it, this dish brings together cozy flavors and satisfying creaminess for any chilly night. Leftovers will taste nearly as good as fresh so make plenty and enjoy all week.

Recipe Q&A

→ What type of cheese works best for this dish?

Combining mozzarella and Parmesan offers both creaminess and sharp flavor depth.

→ Can I use a different squash instead of butternut?

Yes, kabocha or acorn squash are good alternatives with similar texture and sweetness.

→ Is it necessary to roast the butternut squash first?

Roasting enhances the squash’s sweetness and brings a caramelized texture to the dish.

→ What herbs pair well with these flavors?

Fresh sage is classic, but thyme or rosemary can also complement the rich, cheesy base.

→ How do I prevent the orzo from sticking?

Stir the orzo while simmering and use enough broth so it cooks evenly and doesn’t clump.

→ Can I make this dish ahead of time?

Yes, it reheats well. Add a splash of broth or cream to refresh the texture when warming.