Cheesy Butternut Squash Orzo
As we approach the holidays, this would be a great side dish or an addition to your weeknight meals. You can make this a day or two ahead and heat it up when you are ready to serve!
Ingredients
- 4 tablespoons olive oil divided
- 4 cups butternut squash cubed
- Salt and pepper to taste
- ¼ cup sweet onion finely chopped
- 4 cloves garlic minced
- 5 sage leaves chopped, divided
- 1 cup orzo
- 16 ounces of vegetable broth {or chicken broth}
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- Pinch of cinnamon
- 1 cup mozzarella cheese
- ½ cup cream
- ½ cup freshly grated Parmesan cheese
- Parmesan cheese for garnish
- Sage for garnish
Instructions
- Preheat oven to 400°F. Toss the butternut squash with the 2 tablespoons of olive oil and sprinkle salt and pepper.
- Spread in an even layer on a baking sheet.
- Roast in the oven for 25 to 30 minutes, stirring occasionally until the squash is tender.
- In a large pot boil the vegetable broth, add the orzo, cover and reduce heat to simmer for 10 minutes (or until the pasta is tender and liquid is absorbed), stirring occasionally.
- Heat the remaining 2 tablespoons olive oil in a large skillet. Add the onion and garlic and sauté for 3 to 4 minutes
- Add half of the sage leaves, allspice, cloves, cinnamon, mozzarella cheese, cream and Parmesan cheese and turn the heat to low.
- Whisk until the sauce becomes thick.
- Stir in the orzo and butternut squash.
- Garnish with the other half of the fresh sage. Serve with extra mozzarella cheese and Parmesan cheese.
Notes
- The allspice, cloves and cinnamon are optional to add extra flavor. It tastes great without those spices.
Tried this recipe?Let us know how it was!