Cheesy Butternut Squash Orzo
Cheesy Butternut Squash Orzo is a warm, cheesy fall dish mixing orzo, roasted butternut squash and a creamy cheese sauce topped with fresh sage.
Servings: 4 Servings
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
Calories: 575kcal | Carbohydrates: 50g | Protein: 18g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 64mg | Sodium: 1137mg | Potassium: 668mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15850IU | Vitamin C: 31mg | Calcium: 394mg | Iron: 2mg