Description
This Creamy and Indulgent Cheesy Butternut Squash Orzo Delight is a comforting and rich dish featuring roasted butternut squash and tender orzo pasta enveloped in a luscious cheese and cream sauce. Perfect for a cozy dinner, this recipe blends savory flavors of garlic, fresh sage, and Parmesan with the natural sweetness of roasted squash, creating a perfect harmony of textures and tastes.
Ingredients
Scale
Vegetables
- 1 medium Butternut Squash (can substitute with acorn squash or pumpkin)
- 1 medium Sweet Onion (can use yellow onion or shallots)
- 2 cloves Garlic (minced or garlic powder can be used)
- Fresh Sage (1 tablespoon chopped for sauce and extra leaves for garnish)
Pasta and Cheese
- 1 cup Orzo Pasta (can be replaced with small pasta or quinoa for gluten-free)
- 1 cup Mozzarella Cheese (gouda or cheddar can be used)
- 1/2 cup Parmesan Cheese (nutritional yeast can be used as a vegan alternative)
Dairy and Oils
- 2 tablespoons Olive Oil (can substitute with unsalted butter)
- 1 cup Heavy Cream (can opt for half-and-half or dairy-free alternative)
Others
- Salt and Pepper to taste
- Vegetable Broth for cooking orzo
Instructions
- Prepare the Butternut Squash: Peel the butternut squash, slice it in half lengthwise, scoop out the seeds, and chop into 1-inch cubes. This preps it for roasting to develop a sweet, tender texture.
- Roast the Squash: Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes until golden and tender.
- Cook the Orzo: In a medium saucepan, bring vegetable broth to a boil. Add the orzo pasta, cover, and cook for about 10 minutes until al dente. Drain and set aside.
- Sauté Aromatics: Heat a tablespoon of olive oil in a large skillet over medium heat. Add diced sweet onion and minced garlic and sauté for 3–4 minutes until fragrant and softened.
- Create the Cheese Sauce: Reduce the heat to low, add mozzarella cheese and heavy cream to the skillet, stirring continuously until the cheese melts and forms a creamy sauce.
- Combine Ingredients: Once the squash is roasted and the orzo is cooked, fold both into the cheese sauce in the skillet. Stir well to evenly coat the pasta and squash with the creamy sauce.
- Garnish and Serve: Transfer the cheesy butternut squash orzo to a serving dish. Garnish with fresh sage leaves and extra Parmesan cheese, then serve hot for a comforting meal.
Notes
- Substitute butternut squash with acorn squash or pumpkin if desired.
- For a gluten-free option, use quinoa instead of orzo pasta.
- Olive oil can be replaced with unsalted butter for a richer flavor.
- Use garlic powder if fresh garlic is unavailable.
- Dried sage can be used, but reduce the amount by half as it is more concentrated.
- For a dairy-free version, opt for plant-based cream alternatives and nutritional yeast instead of cheese.
- Adjust salt and pepper according to taste preferences.
