Go Back
–+ servings
Cheesy Butternut Squash Orzo

Cheesy Butternut Squash Orzo: A Cozy Comfort Food Delight

Cheesy Butternut Squash Orzo is a creamy, comforting twist on classic comfort food that delights the senses.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo
  • 1 cup Orzo Pasta Feel free to substitute with smaller pasta shapes if desired.
  • 4 cups Vegetable Broth Use homemade or store-bought for ease.
  • to taste Salt
  • to taste Pepper
For the Sauce
  • 1 cup Cream Opt for half-and-half or plant-based cream for a lighter touch.
  • 1 cup Mozzarella Cheese Consider substituting with Monterey Jack if necessary.
  • 0.5 cup Parmesan Cheese Nutritional yeast can be used for a dairy-free option.
For the Vegetables
  • 1 medium Butternut Squash Try acorn squash or sweet potato as substitutes.
  • 1 medium Sweet Onion Yellow onion is a good alternative if sweet onion isn't available.
  • 2 cloves Garlic Fresh is best, but garlic powder works in a pinch.
For Flavor & Aromatics
  • 0.25 cup Fresh Sage Thyme or rosemary can be good substitutes.
  • to taste Spices (Allspice, Cinnamon, Cloves) Feel free to adjust according to your taste.
For Sautéing
  • 2 tablespoons Olive Oil Used for sautéing the vegetables and roasting the squash.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • large pot
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into 1-inch cubes. Toss the squash with olive oil, salt, and pepper. Spread on a baking sheet.
  2. Roast the butternut squash for 25-30 minutes, stirring halfway through, until cubes are tender and lightly caramelized.
  3. Bring vegetable broth to a boil in a large pot. Stir in orzo pasta, cover, and simmer for about 10 minutes until al dente.
  4. In a skillet, heat olive oil over medium heat. Add chopped sweet onion and minced garlic, sauté for 3-4 minutes until soft.
  5. Stir in half of the fresh sage, mozzarella cheese, cream, and Parmesan. Reduce heat and mix until the cheeses melt into a creamy sauce.
  6. Fold the cooked orzo and roasted squash into the skillet with the cheese sauce. Stir to combine and heat through for a couple of minutes.
  7. Garnish with remaining sage and extra Parmesan if desired. Serve immediately.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

For extra nutrition, consider adding greens like baby spinach or kale toward the end of cooking.

Tried this recipe?

Let us know how it was!