Cheesy Butternut Squash Orzo (Printable Format)
Creamy orzo with roasted butternut squash, sage, and two cheeses delivers comforting fall flavors in every bite.
# Needed Ingredients:
→ Vegetables
01 -
4 cups butternut squash, peeled and diced (approximately 1 large butternut squash)
02 -
1/4 cup sweet onion, finely chopped
03 -
4 cloves garlic, minced
04 -
5 fresh sage leaves
→ Pasta & Grains
05 -
1 cup orzo pasta
→ Dairy
06 -
1/2 cup cream
07 -
1 cup mozzarella cheese, shredded
08 -
1/2 cup parmesan cheese, freshly grated
09 -
Parmesan cheese, for garnish
10 -
Mozzarella cheese, for garnish
→ Oils & Fats
11 -
4 tablespoons olive oil, divided
→ Herbs & Spices
12 -
1/4 teaspoon ground allspice
13 -
1 pinch cinnamon
14 -
1/4 teaspoon ground cloves
15 -
1/2 teaspoon salt
16 -
1/8 teaspoon black pepper
17 -
Fresh sage leaves, for garnish
→ Liquids
18 -
16 ounces vegetable broth
# Preparation Steps:
01 -
Preheat oven to 400°F. Toss diced butternut squash with 2 tablespoons olive oil, salt, and black pepper. Arrange evenly on a baking sheet.
02 -
Roast squash in preheated oven for 25 to 30 minutes, stirring occasionally, until tender and caramelized.
03 -
In a large pot, bring vegetable broth to a boil. Add orzo, cover, and reduce heat to simmer for 10 minutes, stirring occasionally, until orzo is tender and broth is absorbed.
04 -
Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Sauté sweet onion and minced garlic for 3 to 4 minutes until soft and fragrant.
05 -
Add half of the sage leaves, mozzarella cheese, cream, and parmesan cheese to the skillet. Reduce heat to low. Whisk and stir continuously until cheeses are melted and sauce thickens.
06 -
Gently fold cooked orzo and roasted butternut squash into the skillet. Stir to combine and heat through.
07 -
Top with remaining fresh sage leaves and additional mozzarella and parmesan as desired. Serve immediately.
# Supplementary Details:
01 -
Roasting the squash enhances its natural sweetness and provides depth to the dish.