Cheesy Butternut Squash Orzo

Method

1. 1

   Preheat oven to 400 degrees F. Toss the butternut squash with the 2 tbsps olive oil and sprinkle salt and pepper.

2. 2

   Spread in an even layer on a baking sheet.

3. 3

   Roast in the oven for 25 to 30 minutes, stirring occasionally until the squash is tender.

4. 4

   In a large pot boil the vegetable broth, add the orzo, cover and reduce heat to simmer for 10 minutes {or until the pasta is tender and liquid is absorbed}, stirring occasionally.

5. 5

   Heat the remaining 2 tbsp olive oil in a large skillet.

6. 6

   Add Onion, Spices, Cheese and Cream: Add the onion and garlic and sauté for 3 to 4 minutes on medium heat. Stir in the allspice, cinnamon, and cloves and cook for 30 seconds until fragrant. Add half of the sage leaves, mozzarella cheese, heavy cream, and Parmesan cheese and turn the heat to low. Whisk and stir until the sauce becomes thick.

7. 7

   Stir in the orzo and butternut squash.

8. 8

   Garnish with the other half of the fresh sage and fresh thyme. Serve with extra mozzarella cheese and Parmesan cheese.