Cheesy Butternut Squash Orzo
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.
Ingredients
- 1 small butternut squash (halved and seeds removed)
- 1 garlic head
- Extra-virgin olive oil
- 2/3 cup freshly grated gouda cheese (about 3 ounces)
- 2/3 cup freshly grated cheddar (about 3 ounces)
- 2/3 cup freshly grated raclette or parmesan (about 3 ounces)
- 1/2 cup fresh breadcrumbs (optional, for topping)
- 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
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1 bay leaf
- 1 pound orzo
- Red pepper flakes (optional, for topping )
Directions
- 1
Preheat oven to 400°F.
- 2
On a lined baking sheet, place the butternut squash skin side up. Slice the top off the garlic head and add it to the sheet pan. Drizzle the garlic head with olive oil and roast for 20-25 minutes, or until the squash is soft and the garlic is golden.
- 3
While the squash is roasting, grate all your cheeses into one big bowl and set aside.
- 4
When the squash is out of the oven, reduce the oven to 350°F. If using them for topping, scatter the breadcrumbs on an unlined baking sheet and drizzle with a tablespoon of olive oil. Season with 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 the milk and squeeze in the garlic cloves. Blend until very smooth.
- 6
Place the large sauté pan over medium heat. Add in a few tablespoons of olive oil, then all the spices. Cook, stirring constantly, for 1-2 minutes, or until the spices are fragrant. Add the butternut pureé and the bay leaf and reduce the heat to medium-low. Season generously with salt and pepper.
- 7
While the butternut pureé is on the stove, bring a large pot of salted water to a boil alongside it. Generously season it with a few pinches of salt.
- 8
Add the orzo to the boiling water and cook for 6-8 minutes or until al dente.
- 9
Remove the bay leaf from the butternut mixture. Use a slotted spoon or sieve to transfer the orzo directly into the butternut sauce, reserving the pasta water for later. Stir to combine.
- 10
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.
- 11
To serve, portion into bowls and top with breadcrumbs, freshly ground black pepper, and red pepper flakes. Enjoy the cheesiness!