Cheesy Butternut Squash Orzo: Creamy Comfort in Every Bite
When the leaves start to turn and there’s a chill in the air, few things feel cozier than a bowl of something creamy, cheesy, and comforting. That’s where this Cheesy Butternut Squash Orzo comes in. It’s the perfect blend of rich fall flavor, velvety cheese, and tender orzo pasta — a dish that captures autumn in every creamy forkful. Whether you’re looking for a simple vegetarian dinner, a cozy weeknight meal, or a show-stopping side dish for your holiday table, this recipe checks every box.
Let’s dive into how to make this simple yet sophisticated meal that’s as easy to love as it is to prepare.
Why You’ll Love This Dish
- Creamy & comforting: The texture is like a risotto but without the constant stirring.
- Full of fall flavor: Butternut squash brings natural sweetness and vibrant color.
- Quick & easy: Ready in under 35 minutes.
- Versatile: Serve it as a vegetarian main, or pair it with chicken, shrimp, or sausage.
- Crowd-pleaser: Even picky eaters fall in love with its smooth, cheesy goodness.
This recipe transforms humble ingredients into something restaurant-worthy — with minimal effort and maximum reward.
Ingredients
Main Ingredients
- 1 ½ cups orzo pasta
- 2 cups cubed butternut squash (fresh or frozen)
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ small onion, finely diced
- 3 cups vegetable or chicken broth
- ½ cup heavy cream (or milk for lighter version)
- ¾ cup grated Parmesan cheese
- ½ cup shredded mozzarella or white cheddar (optional for extra creaminess)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional, but enhances the squash’s sweetness)
- 3–4 fresh sage leaves, finely chopped (or ½ tsp dried sage)
For Garnish
- Extra Parmesan
- Fresh sage leaves
- Drizzle of olive oil or melted butter
Instructions
- Cook the Butternut Squash:
In a medium pot, bring 3 cups of water to a boil. Add cubed butternut squash and cook until fork-tender, about 8–10 minutes. Drain, then mash with a fork or blend until smooth. - Toast the Orzo:
In a large skillet or sauté pan, melt butter and olive oil over medium heat. Add the orzo and toast for 2–3 minutes until lightly golden. This adds a nutty depth to the dish. - Sauté Aromatics:
Add minced garlic and diced onion. Cook until fragrant and translucent, about 2 minutes. - Add Broth & Simmer:
Pour in broth, one cup at a time, stirring occasionally. Cook until the orzo is al dente and most of the liquid is absorbed, about 10–12 minutes. - Incorporate the Squash:
Stir in the mashed butternut squash. Mix until creamy and fully combined. - Add Cheese & Cream:
Reduce heat to low. Stir in heavy cream, Parmesan, and mozzarella (if using). Keep stirring until the sauce is silky and the cheese melts beautifully. - Season to Perfection:
Add salt, black pepper, nutmeg, and chopped sage. Adjust seasoning to taste. - Serve & Garnish:
Spoon into bowls and garnish with more Parmesan, a drizzle of olive oil, and crispy sage leaves for a finishing touch.
Cheesy Butternut Squash Orzo
Ingredients
Equipment
Method
- Boil cubed butternut squash until tender, then mash or blend until smooth.
- In a large skillet, melt butter and olive oil. Toast orzo for 2–3 minutes until golden.
- Add garlic and onion; sauté until fragrant.
- Gradually add broth, cooking until orzo is tender and most liquid absorbed.
- Stir in mashed squash, cream, Parmesan, and mozzarella until smooth.
- Season with salt, pepper, nutmeg, and sage. Mix well.
- Serve warm, topped with extra cheese and crispy sage leaves.
Notes
Tips for Perfect Cheesy Butternut Squash Orzo
- Use fresh squash for deeper flavor, but frozen works perfectly when you’re short on time.
- Blend for smoothness: For an ultra-silky texture, blend the squash with a splash of cream before adding it to the orzo.
- Don’t overcook the orzo: It should stay slightly firm — similar to risotto rice.
- Add protein: Stir in cooked chicken, sausage, or bacon bits for a heartier meal.
- Make it vegan: Substitute butter with olive oil, cream with coconut milk, and cheese with nutritional yeast.
Serving Suggestions
- Serve this as a main dish with a crisp green salad or roasted veggies.
- As a side, it pairs beautifully with roast chicken, grilled salmon, or pork chops.
- Garnish with toasted pumpkin seeds or crushed walnuts for a little crunch.
- Add a splash of lemon juice or balsamic glaze for brightness.
Variations to Try
- Cheesy Spinach Orzo: Stir in a handful of baby spinach at the end for color and nutrients.
- Smoky Bacon Version: Add crumbled cooked bacon and a sprinkle of smoked paprika.
- Herb Explosion: Mix in thyme, rosemary, and a touch of parsley for a fresh twist.
- Pumpkin Swap: Substitute butternut squash with pumpkin purée — perfect for fall!
- Mushroom Magic: Sauté mushrooms with garlic before adding the orzo for an earthy, umami-rich version.
Storage & Reheating Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Portion and freeze for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm on the stovetop with a splash of cream or broth to bring back the creaminess.
Fun Fact
Did you know that orzo is actually a type of pasta, not rice? Its name means “barley” in Italian because of its shape. Combined with butternut squash — a vegetable native to the Americas but adored in Mediterranean cuisine — this dish brings together two worlds of flavor.
Why It’s Perfect for Fall
This Cheesy Butternut Squash Orzo feels like a warm hug in a bowl. It’s hearty without being heavy, making it the ideal comfort meal for chilly evenings. The squash gives it a golden hue that practically glows under candlelight — perfect for cozy dinners or holiday gatherings.
And best of all? It’s proof that you don’t need a complicated recipe or long list of ingredients to create something memorable.
