Description
A warm and comforting dish that combines the sweetness of butternut squash with creamy melted cheese and tender orzo pasta.
Ingredients
- 1 cup orzo pasta
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 cup shredded cheese (such as Gruyère or cheddar)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with olive oil, salt, and pepper, then spread it evenly on a baking sheet.
- Roast the squash for 25-30 minutes, or until it’s fork-tender and lightly browned.
- Cook the orzo according to package instructions. Once cooked, drain and set aside.
- Combine the cooked orzo, roasted butternut squash, shredded cheese, and heavy cream in a large bowl. Mix well and season with additional salt and pepper if needed.
- Transfer the mixture to a baking dish and bake for 15-20 minutes, or until bubbly and golden on top.
- Garnish with fresh parsley if desired and serve warm.
Notes
For better flavor, ensure the squash is tender and caramelized. Leftovers can be stored in an airtight container for up to 3 days.