Description

This Cheesy Butternut Squash Orzo is a comforting and creamy pasta dish featuring tender roasted butternut squash, aromatic sage, and a rich blend of mozzarella and parmesan cheeses. Perfectly seasoned with warm spices like cinnamon, allspice, and cloves, this dish combines the sweetness of squash with savory cheesy goodness for a delightful vegetarian meal.

Ingredients

Units Scale

Vegetables & Herbs

4 cups Butternut squash (from 1 large butternut squash)
4 cloves Garlic
5 sage leaves (divided)
1/4 cup Sweet onion
Fresh thyme (for garnish)

Liquids & Oils

4 tablespoons Olive oil (divided)
16 ounces vegetable broth
1/2 cup cream

Dry Ingredients & Spices

1 cup Orzo
1/4 teaspoon allspice
1 pinch cinnamon
1/4 teaspoon cloves
1/2 teaspoon salt
1/8 teaspoon black pepper

Cheeses

1 cup mozzarella cheese
1/2 cup parmesan cheese
Parmesan cheese (for garnish)
Extra mozzarella cheese (for serving)

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Instructions

Prepare and Roast Butternut Squash: Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with 2 tablespoons of olive oil, then season with salt and black pepper. Spread the squash evenly on a baking sheet and roast for 25 to 30 minutes, stirring occasionally, until the squash is tender and caramelized.
Cook Orzo: 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 pasta is tender and most of the liquid is absorbed.
Sauté Aromatics: While the orzo cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and garlic cloves, sautéing for 3 to 4 minutes until soft and fragrant.
Create Cheese Sauce: Add half of the sage leaves, mozzarella, cream, parmesan cheese, and the warm spices (allspice, cinnamon, cloves) to the skillet with the sautéed aromatics. Reduce the heat to low and stir continuously, whisking if needed, until the sauce thickens into a creamy consistency.
Combine Ingredients: Stir the cooked orzo and the roasted butternut squash into the cheese sauce in the skillet, mixing gently to incorporate all elements evenly.
Garnish and Serve: Transfer the orzo mixture to serving bowls or a platter. Garnish with remaining fresh sage leaves, sprigs of fresh thyme, and extra mozzarella and parmesan cheeses for added flavor and presentation. Serve warm.

Notes

For extra creaminess, substitute half-and-half instead of cream.
Adding toasted pine nuts or walnuts can provide a pleasant crunch.
This dish is vegetarian but not vegan due to cheese and cream.
Use freshly grated cheese for best melting and flavor.
Leftovers can be refrigerated and gently reheated on stovetop or microwave.