Description
A comforting and creamy dish made with orzo pasta and roasted butternut squash, enriched with cheeses and aromatic herbs.
Ingredients
Scale
- 4 cups butternut squash, peeled and diced
- 4 tablespoons olive oil, divided
- 16 ounces vegetable broth
- 1 cup orzo pasta
- 4 cloves garlic, minced
- 1/4 cup sweet onion, finely chopped
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon allspice
- 1 pinch ground cinnamon
- 1/4 teaspoon ground cloves
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/2 cup cream
- 5 sage leaves, fresh
- Fresh sage leaves for garnish
- Parmesan cheese for garnish
- Mozzarella cheese for garnish
- Fresh thyme for garnish
Instructions
- Preheat the oven to 200°C. Toss diced butternut squash with 2 tablespoons olive oil, salt, and black pepper.
- Arrange butternut squash in a single layer on a baking sheet. Roast for 25–30 minutes, stirring occasionally, until tender.
- In a large pot, bring vegetable broth to a boil. Add orzo, cover, and reduce heat to a simmer. Cook for 10 minutes, stirring occasionally, until pasta is tender and the liquid is mostly absorbed.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion and minced garlic for 3–4 minutes until softened.
- Add half the sage leaves, shredded mozzarella, cream, and grated parmesan to the skillet. Reduce heat to low. Whisk continuously until the cheese sauce thickens.
- Fold the cooked orzo and roasted butternut squash into the cheese sauce. Stir gently to coat evenly.
- Garnish with remaining fresh sage leaves, extra mozzarella, parmesan, and fresh thyme. Serve immediately.
Notes
- Feel free to substitute butternut squash with other squash varieties.
- To enhance the flavor, you can add nutmeg to the cheese sauce.
- This dish can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven Roasting and Stovetop Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg