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! 

CHEESY BUTTERNUT SQUASH ORZO

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 ADA Mideast and I are excited to share this easy recipe for Butternut Squash Orzo Recipe that is packed with delicious creamy cheese giving it protein while making it savory flavors and delicious.

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

• OLIVE OIL
• BUTTERNUT SQUASH
• ONION
• GARLIC CLOVES
• SAGE LEAVES
• ORZO
• VEGETABLE BROTH
• MOZZARELLA CHEESE
• CREAM
• PARMESAN CHEESE 

How Do You Make This Cheesy Butternut Squash Orzo

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.

2. Roast the Squash: Roast in the oven for 25 to 30 minutes, stirring occasionally until the squash is tender.

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.

4. Saute Onion and Garlic: Heat the remaining 2 tbsp olive oil in a large skillet or large sauté pan.

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.

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. 
• Stock: You can cook the orzo in chicken broth or vegetable stock to infuse more flavor.
• Butter: You can add brown butter to this recipe for a little extra earthy, rich flavor.

Is Dairy Nutritious For Me?

Yes, it is! Did you know that dairy foods are one of the most affordable and accessible sources of high-quality proteins and often under-consumed nutrients like calcium, vitamin D and potassium? 

As a mom of three growing boys I really appreciate dairy because it helps give them calcium, protein and keeps them feeling full. The amount of dairy foods you need each day depends on your age.

For those 9 years or older, USDA recommends eating three daily servings of low fat or fat free milk, cheese and yogurt every day to meet dairy food group recommendations, close key nutrient gaps and contribute to nutritious and healthy eating patterns.

And healthy eating patterns that include dairy foods are linked to reduced risk of chronic diseases, including cardiovascular disease and type 2 diabetes, as well as improved bone health, especially in young people. 

Like in today’s recipe milk, cheese and yogurt are delicious paired with plant-based foods, including whole grains and a variety of seasonal fruits and vegetables—which tend to be more affordable because they are most abundant.

As we approach winter in Ohio, cow care routines on dairy farms change.

Wet, chilly air means bedding the cows more often. Most barns are equipped with curtains that may be manually raised or lowered to protect cows from cold weather and whipping winds. Calf jackets to help calves conserve heat and stay warm, much like we put on jackets to keep us warm. 

Dairy farms operate 365 days a year, even on Thanksgiving and Christmas. On these holidays and every day, dairy farmers are committed to providing excellent care for their cows, producing safe, healthy milk and protecting the environment for future generations. 

As we head into the holidays keep in mind that milk is the No. 1 nutritious product requested by food banks.

Other Dairy Recipes To Try:

EASY BAKED FETA RECIPE

CHICKPEA PASTA WITH FETA 

MEDITERRANEAN BUDDAH BOWL

BAKED ZITI WITH RICOTTA

INSTANT POT BROCCOLI 

ITALIAN PASTA SALAD

Today’s post is sponsored by the American Dairy Association Mideast. As always, opinions are 100% my own.