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–+ servings

Cheesy Butternut Squash Orzo

5 | 3 reviews
A little less work than risotto, but still starchy, creamy and just a *bit* on the cheesy side, this Butternut Squash Orzo is a load of comfort. It's lightly spiced, filled with flavor and extra smooth, using a blend of three melty cheeses that are sure to make this the coziest, cheesiest dinner you make this week.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6

Equipment

Ingredients

  • 1 small butternut squash, halved and seeds removed
  • 1 garlic head
  • 3 tablespoons and 2 teaspoons extra-virgin olive oil, divided
  • 2/3 cup (3 oz) gouda cheese
  • 2/3 cup (3 oz) cheddar
  • 2/3 cup (3 oz) raclette or parmesan
  • 1/2 cup breadcrumbs, optional, for topping
  • Diamond Crystal kosher salt
  • 1 cup milk of choice, I typically use almond or oat
  • 3/4 teaspoon dried rosemary
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon sage
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • Freshly ground black pepper
  • 16 ounces orzo
  • Red pepper flakes , optional, for topping

Instructions 

  1. Preheat oven to 400°F.
  2. On a parchment-lined baking sheet, place the butternut squash skin side up. Slice the top off the garlic head, drizzle with 2 teaspoons of olive oil and add it to the baking sheet. Roast for 20-25 minutes, or until the squash is soft and the garlic is golden.
  3. While the squash is roasting, grate 2/3 cup each of gouda, cheddar, and raclette into one big bowl and set aside.
  4. Once the squash is out of the oven, reduce the ovens temperature to 350°F. If using them for topping, scatter 1/2 cup breadcrumbs on an unlined baking sheet and drizzle with 1 tablespoon of olive oil. Season with kosher salt and bake for 9-10 minutes, or until golden, then set aside.
  5. Let the squash sit until it is cool enough to handle, then scoop out the soft inside, removing 2 cups (12 ounces) of mashed squash. Add the squash to a blender along with 1 cup of milk and squeeze in the roasted garlic cloves. Blend until very smooth.
  6. Place the large sauté pan over medium heat. Add in a 2 tablespoons of olive oil, then 3/4 teaspoon each of dried rosemary, dried thyme, dried sage and smoked paprika, and 1/2 teaspoon each of nutmeg and cayenne pepper. Cook, stirring constantly, for 1-2 minutes, or until the spices are fragrant. Reduce the heat to medium-low and add the butternut pureé and 1 bay leaf. Season generously with salt and freshly ground black pepper to taste.
  7. While the butternut sauce is on the stove, bring a large pot of salted water to a boil alongside it. Add 16 ounces of orzo to the boiling water and cook for 6-8 minutes, or until al dente.
  8. Remove the bay leaf from the butternut sauce. Use a slotted spoon or sieve to transfer the orzo directly into the sauce, reserving some pasta water for later. Stir to combine.
  9. Alternate between adding a handful of cheese and splashes of pasta water, stirring constantly as the cheese melts into the pasta. It should become thick and creamy, almost like risotto.
  10. To serve, portion into bowls and top with breadcrumbs, freshly ground black pepper, and red pepper flakes. Enjoy the cheesiness!
Serving: 1 cupCalories: 341kcalCarbohydrates: 32gProtein: 13gFat: 19g