Cheesy Butternut Squash Orzo is a warm, cheesy fall dish mixing orzo, roasted butternut squash and a creamy cheese sauce topped with fresh sage. 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 when you are ready to serve it!
I can’t believe Thanksgiving is in only a few weeks. I have to say 2022 has really flown by for me. I am not sure why but I blinked and somehow we are approaching the end of the year. My Thanksgiving menu this year is going to include today’s Cheesy Butternut Squash Orzo because it is just that darn good. It is great on a holiday menu or for a fall dinner.
Alongside this creamy orzo pasta dish I am going to pair it with this Herb Butter Roasted Turkey, Roasted Balsamic Mushrooms, Brussels Sprouts Apple Goat Cheese Salad, Corn Casserole and this Baked Mac and Cheese with Bread Crumbs.
The thing I love most about this vegetarian recipe is how the sweet roasted butternut squash is paired with the savory, rich cheese and cream. Of course, the icing on top is the orzo. Some of my all-time favorite recipes involve orzo and and I know a lot of you love orzo too.
I especially love this Summer Orzo Pasta Salad, Mediterranean Orzo Pasta, Tomato Feta Tomato Orzo Salad, Lemon Orzo Chicken Soup, and this One Pot Creamy Tomato Herb Orzo.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses for the marinade ingredients. It is one of my favorite recipes!
- Squash: This recipe uses butternut squash. Make sure to peel it and cube it. You could sub in other squash like acorn squash.
- Sage: Sage leaves are the perfect way to add fall flavor to this orzo dish. You can also use dried sage in its place.
- Orzo: I love using orzo in dishes like this because it almost is similar to rice but in pasta form. It pairs nicely with the soft, sweet butternut squash.
- Cheese: The mozzarella cheese and Parmesan cheese helps create a creamy, rich side dish.
How Do You Make This Cheesy Butternut Squash Orzo
Step 1. Prepare the Squash: Preheat oven to 400 degrees F. Toss the butternut squash with the 2 tbsps olive oil and sprinkle salt and pepper. Spread in an even layer on a sheet pan.
Step 2. Roast the Squash: Roast in the oven for 25 to 30 minutes, stirring occasionally until the squash is tender.
Step 3. Cook the Orzo: 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.
Step 4. Saute Onion and Garlic: Heat the remaining 2 tbsp olive oil in a large skillet or large sauté pan.
Step 5. Add Onion, Cheese and Cream: Add the onion and garlic and sauté for 3 to 4 minutes on medium heat. Add half of the sage leaves, mozzarella cheese, heavy cream and Parmesan cheese and turn the heat to low. Whisk and stir until the sauce because thick.
Step 6. Stir in the Orzo and Squash: Stir in the orzo and butternut squash. Garnish with the other half of the fresh sage. Serve with extra mozzarella cheese and Parmesan cheese.
Store the creamy butternut squash orzo in an airtight container for up to 5 days.
Ways to Modify Butternut Squash Orzo
- Vegetables: You can add any vegetables you like. I would add them after the garlic and onion and sauté until they are soft. Some examples I like are zucchini, bell peppers, carrots and cauliflower. You also can sub in red onion for the sweet onion.
- Spices: Spices can add a lot of flavor to this dish. I think the sweet roasted squash adds a nice sweet flavor so some more savory spices would work nicely. I added allspice, cloves and cinnamon but you could try paprika, smoked paprika, Italian seasoning or coriander.
- Cheese: I used Parmesan cheese and mozzarella cheese. You could mix this up and try other cheeses like sharp cheddar, feta cheese, creamy goat cheese or pepper jack cheese.
- Protein: If you want to add protein try grilled chicken, rotisserie chicken, shrimp, salmon or even tofu.
- Herbs: I love adding fresh herbs to this dish to take it to the next level. Aside from the sage try parsley, basil, oregano or thyme.
- Beans: Beans would be a nice addition. Try chickpeas or white beans.
Storage Tips
Store the leftovers in an airtight container for up to 4 days. To reheat you can microwave or you can quickly heat in a skillet.
More Squash Recipes
Vegetarian
Butternut Squash Chickpea Curry
Mediterranean
Mediterranean Stuffed Acorn Squash
Vegetarian
Za’atar Roasted Delicata Squash
Vegetarian
Butternut Squash Apple Bake
Tried this recipe? Leave a star rating and comment below! Subscribe to my newsletter or follow me on Facebook, Instagram, or Pinterest for the latest.
Cheesy Butternut Squash Orzo
Ingredients
- 4 tbsp Olive oil, divided
- 4 cups Butternut squash , {1 large butternut squash}
- 4 cloves Garlic
- 5 sage, leaves
- 1/4 cup Sweet onion
- 16 ounces vegetable broth
- 1 cup Orzo
- 1/4 tsp allspice
- 1 Pinch cinnamon
- 1/4 tsp cloves
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup cream
- 1 cup mozzarella cheese
- 1/2 cup parmesan cheese
- Sage leaves , for garnish
- Parmesan cheese, for garnish
Instructions
- Preheat oven to 400 degrees F. Toss the butternut squash with the 2 tbsps 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 tbsp olive oil in a large skillet.
- Add the onion and garlic and sauté for 3 to 4 minutes. Add half of the sage leaves, mozzarella cheese, cream and Parmesan cheese and turn the heat to low. Whisk and stir until the sauce because 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by the American Dairy Association Mideast. As always, opinions are 100% my own.
