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Cheesy Butternut Squash Orzo

Creamy Cheesy Butternut Squash Orzo for Cozy Nights

Discover the warming goodness of Cheesy Butternut Squash Orzo, a quick vegetarian dish perfect for cozy family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo Base
  • 1 cup Orzo Pasta Provides a delightful bite that holds up well in creamy sauces.
  • 2 cups Vegetable Broth Enriches the taste of the orzo; you can use chicken broth for a non-vegetarian option.
For the Roasted Squash
  • 2 cups Butternut Squash Adds natural sweetness and creamy texture; feel free to substitute with pumpkin or sweet potatoes.
  • 2 tablespoons Olive Oil Enhances the flavor when roasting the squash.
  • 1 teaspoon Salt Essential for seasoning; it amplifies the other flavors beautifully.
  • 1/2 teaspoon Black Pepper Adds mild heat and depth; adjust to your preference.
  • 1 teaspoon Garlic Powder Contributes savory notes; replace with fresh garlic for a stronger flavor.
For the Creamy Mixture
  • 1 cup Shredded Cheddar Cheese Provides creaminess and rich cheese flavor; try Gruyere for a unique twist.
  • 1/2 cup Grated Parmesan Cheese Offers a sharp, salty flavor that enhances the overall richness.
  • 1/2 cup Heavy Cream Contributes to the dish's creaminess; coconut cream works as a dairy-free substitute.
For Garnish
  • 2 tablespoons Fresh Parsley Adds a touch of freshness and color to the dish.

Equipment

  • Baking dish
  • Large saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Combine diced butternut squash with a drizzle of olive oil, salt, black pepper, and garlic powder in a baking dish. Toss and spread evenly.
  3. Roast the butternut squash for 20-25 minutes until golden and fork-tender, stirring halfway through.
  4. Bring vegetable broth to a boil in a saucepan, add orzo, and simmer for 8-10 minutes until al dente.
  5. Drain orzo and return to saucepan. Add the roasted squash, heavy cream, cheddar, and Parmesan cheese. Stir on low heat until melted and creamy.
  6. Season with additional salt and black pepper to taste. Serve warm, garnished with freshly chopped parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

For best results, use fresh ingredients and feel free to experiment with different cheeses.

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