I asked my fiancé if “Cheesy Butternut Squash Orzo” or “Butternut Squash Orzo” sounded better, and he immediately voted for cheesy. I then complained because I was like “but that’s not as classy sounding” and he vehemently held to his point that cheesy things just mean delicious. And I really couldn’t argue with that. And this cheesy orzo is delicious. It’s loosely modeled after my 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 extra comforting, this easy Cheesy Butternut Squash Orzo is where to start. I top it with spicy breadcrumbs for extra texture, but even on its own, it’s a keeper for your recipe books. I know this very cheesy version will be on rotation in my house!
Table of contents
First, let’s talk about the squash in this recipe
One of my 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:
All of these will play into this cheesy orzo recipe with ease. I prefer butternut squash because of its beautiful color and sweetness, but as long as you use the same amount (which is 12 ounces, cooked) for the recipe, you’ll be golden.
What kind of cheeses are best for this cheesy butternut squash orzo?
Now the beautiful thing about cheese is you can’t go wrong. I have a 3-cheese blend preference for this recipe, but that’s just what it is: a preference! I like to focus on melty cheeses, with a few mellow ones and sharp ones mixed together. For this recipe, my preferred cheeses are:
- Gouda
- Aged Cheddar
- Raclette
The gouda is creamy, the cheddar is nutty and melty, and the raclette is a bit funky, while still being super creamy. Together, they practically melt into this butternut squash orzo.
But, if you are looking for other cheese options, here are a few that are great as well:
- Parmesan
- Gruyère
- Mimolette
- Pecorino Romano
- Mozzarella
The best way to make this cheesy orzo dish
This dish comes down to timing, after that, it’s all about mixing everything together!
Start with the squash roasting first, then toast your breadcrumbs, then shred your cheese, then get everything on the stove to assemble. Here is a step-by-step breakdown of what to do:
- Preheat your 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!
Looking for similar recipes?
Here are a few other cozy, creamy fall favorites!
Miso Mac (But No Cheese)
Creamy Butternut Squash Farro with Crispy Sage
Baked Pumpkin Quinoa
And that’s it for this Cheesy Butternut Squash Orzo!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
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
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!
Comments
Hi Justine,
I love your recipes and your voiceovers! I saw the video for this recipe on Facebook, and first of all, it sounds delicious, (I’m planning on making it for supper) and second of all, I thought I should tell you that I also hate the garlic squeeze. I hate doing it and watching it, and I hate that it always ends up wasting some of that precious, flavour filled goodness. I have a cookbook that says to cut garlic heads in half and that once cooked, they’ll easily pick out with a fork, and I’ve done it, it works. It’s less messy, and you don’t waste any of the garlic! I thought I’d let you know, since you do so much work making all these beautiful recipes and explaining them so well for us. Thank you!
That’s such a great tip! I truly hate getting the cloves everywhere, so I’ll definitely try it! And thank you for taking the time to let me know <3
Delicious! I used kabocha + pecorino + gouda and subbed veg broth for the milk. Thanks for another winner
So SO happy you liked it!
The toddler I care for has suddenly decided to become very picky and he still absolutely loved this! I left the cayenne out for him and it was still just phenomenal. Lots of comments from the family about the coziness and happiness of the dish. It oozes love, thank you so much, Justine!
Omg this makes me so happy! I’m so glad it was a crowd pleaser 🙂
Love your recipes! Not a question about the recipe, but where are the navy speckled bowls from?!
Earthen Shop! But I also love East Fork Pottery 🙂
Needed to leave a review for this because holymotherofgod it was so good. I added some herbs and subbed butter for the breadcrumbs and it was heavenly. New fall favorite for sure, this recipe seriously rocked my world. So simple, SO delicious.
This makes me SO happy! I’m so thrilled you liked it, and thank you for taking the time to leave such a kind rating and review!
Soo appreciate the idea to use an alternate starch for risotto! I had farro (parcooked from TJs), mascarpone, and parmesan on hand, so I made a few modifications while staying mostly faithful to your recipe 🙂 I had a bit of chili onion crisp left at the bottom of my jar, so I whisked in a bit of maple syrup and a splash of ACV to drizzle over the top. Delicious and seasonal! Thanks for the inspo.
Oh that sounds delicious!! I’m so glad you enjoyed it, and thank you for taking the time to leave such a kind review!
This is going to become a staple in my house. It’s so good I’m stunned I made it
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