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Cheesy Butternut Squash Orzo

A creamy, cheesy orzo dish with roasted butternut squash, sage, and Parmesan — the ultimate cozy fall comfort meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main, Side Dish
Cuisine: American, Italian-Inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups orzo pasta
  • 2 cups cubed butternut squash fresh or frozen
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 0.5 onion finely diced
  • 3 cups vegetable broth
  • 0.5 cup heavy cream or milk
  • 0.75 cup Parmesan cheese grated
  • 0.5 cup mozzarella cheese optional
  • 0.5 tsp salt to taste
  • 0.25 tsp black pepper
  • 0.25 tsp nutmeg optional
  • 4 leaves sage fresh, chopped

Equipment

  • Large skillet
  • Mixing spoon
  • Blender or masher
  • Measuring cups

Method
 

  1. Boil cubed butternut squash until tender, then mash or blend until smooth.
  2. In a large skillet, melt butter and olive oil. Toast orzo for 2–3 minutes until golden.
  3. Add garlic and onion; sauté until fragrant.
  4. Gradually add broth, cooking until orzo is tender and most liquid absorbed.
  5. Stir in mashed squash, cream, Parmesan, and mozzarella until smooth.
  6. Season with salt, pepper, nutmeg, and sage. Mix well.
  7. Serve warm, topped with extra cheese and crispy sage leaves.

Notes

For a lighter version, use milk instead of cream and skip mozzarella. Garnish with toasted nuts for texture.