Cheesy Butternut Squash Orzo
Prep time: 15 mins
Cook time: 30 mins
Total Time: 45 mins
Serves 5
This recipe loosely modeled after Trader Joe’s Butternut Squash Mac n’ Cheese, just with a little less cheese and a little more squash. It comes out looking and tasting similar to risotto, but it takes so much less time and is infinitely less work.
If you are looking for a fall dinner that is packed with flavor (and veggies!) and is extra comforting, this easy Cheesy Butternut Squash Orzo is where to start. You can top it with spicy breadcrumbs for extra texture, but even on its own, it’s a keeper for your recipe books.
Winter Squash of all varieties, like butternut squash found in this recipe, (and including pumpkin) are gently Warming, so ideal for Autumn and Winter. Their Sweet flavour indicates that they are nourishing and strengthening foods, and the color orange and round shape link them with the Earth element. No surprise then, that they are Qi tonics, and especially good for strengthening the digestive system.
They can be used as a general tonic, especially when there are IBS, bloating after eating, indigestion or similar digestive problems. They are also useful to restore strength during when recuperating from illness or injury.
Pumpkin and squash also have the effect of clearing Phlegm, which can be very important when we are dealing with congestions that comes with colds and flus this time of year.
Nutritionally, squash and pumpkin are very high in the antioxidant vitamins A and C and is also a good source of potassium and manganese, along with a good spread of other minerals, vitamins and omega-3.
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
kosher salt
Freshly ground black pepper
1 bay leaf
1 pound orzo
Red pepper flakes optional, for topping
INSTRUCTIONS
Preheat oven to 400°F.
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.
While the squash is roasting, grate all your cheeses into one big bowl and set aside.
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.
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.
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.
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.
Add the orzo to the boiling water and cook for 6-8 minutes or until al dente.
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.
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.
To serve, portion into bowls and top with breadcrumbs, freshly ground black pepper, and red pepper flakes. Enjoy the cheesiness!
NOTES
One of our favorite parts of this recipe is that you can use almost any type of squash. Any kind of winter squash will work in this orzo recipe — just because it says butternut doesn’t mean you are held to it! Any starchy squash will work well. Think: Acorn Squash, Kabocha Squash, Delicata Squash, Pumpkin, or Honeynut Squash! Just make sure to use the same amount (which is 12 ounces, cooked) for the recipe and you’ll be golden.
photo and recipe credits to Justine Snacks
