Description
This Creamy and Indulgent Cheesy Butternut Squash Orzo Delight is a comforting and flavorful dish combining roasted butternut squash with tender orzo pasta enveloped in a rich, cheesy cream sauce, enhanced with fresh sage. Perfect for a cozy dinner, this recipe delivers a delightful balance of sweet squash and savory cheese.
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 as substitute)
- 1 tablespoon Fresh Sage (can use dried sage but in lesser amount)
Dry Ingredients
- 1 cup Orzo Pasta (can be replaced with small pasta or quinoa for gluten-free)
- Salt and Pepper, to taste
Dairy and Oils
- 2 tablespoons Olive Oil (can substitute with unsalted butter)
- 1 cup Mozzarella Cheese (gouda or cheddar can be used)
- 1 cup Heavy Cream (can opt for half-and-half or dairy-free alternative)
- 1/2 cup Parmesan Cheese (nutritional yeast can be used as a vegan alternative)
Liquids
- Vegetable Broth, enough to boil orzo (approximately 3 cups)
Instructions
- Prepare the Butternut Squash: Peel the butternut squash, slice it in half lengthwise, scoop out the seeds, then chop it into roughly 1-inch cubes for even roasting.
- Roast the Squash: Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with olive oil, salt, and pepper until evenly coated. Spread on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and caramelized.
- Cook the Orzo: In a medium saucepan, bring vegetable broth to a boil. Add the orzo pasta, cover with a lid, and cook for about 10 minutes or until al dente. Drain any excess broth 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, sauté for 3 to 4 minutes until fragrant and translucent.
- Create the Cheese Sauce: Add mozzarella cheese and heavy cream to the skillet with the sautéed onions and garlic. Stir continuously over low heat until the cheese fully melts and the sauce becomes creamy and smooth.
- Combine Ingredients: Fold the roasted butternut squash and cooked orzo into the cheese sauce in the skillet. Stir gently to combine all components evenly, warming through.
- Serve: Transfer the mixture to a serving dish. Garnish with fresh sage leaves and sprinkle extra Parmesan cheese on top. Serve hot for a rich and satisfying meal.
Notes
- For a gluten-free version, substitute orzo with quinoa or gluten-free pasta.
- Use half-and-half or a dairy-free cream alternative to lighten the dish or accommodate dietary restrictions.
- Fresh sage provides a vibrant herbal note, but dried sage can be used in smaller quantities if fresh is unavailable.
- Roasting the butternut squash intensifies its natural sweetness and adds depth to the dish.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop or microwave.
