This post is sponsored by Maille.
Try something fun and delicious this fall with these Orzo Stuffed Roasted Squash Bowls. This simple vegetarian dish features roasted seasonal squash stuffed with creamy, cheesy orzo and topped with herb breadcrumbs. This recipe is perfect for treating your non-meat eating friends and family this holiday season. Yum!
Happy Sunday! I’m so excited to share another fall recipe on the blog today.
When I think of fall, I think of comfort food. And what’s more comforting than a warm, cheesy, delicious bowl of carbs?
Nothing.
Since I don’t eat meat, I always feel kind of left out at large fall gatherings. Unless I cook for myself, I usually have to settle for a side salad or sweet potatoes. And don’t get me wrong, I love me some sweet potatoes, but can a girl have some options?! And I would especially love options with cheese, since cheese is sort of my favorite thing. Honestly, cheese could be an entire meal for me.
I have decided to help myself and my cheese loving, non-meat eaters out there this fall. Enter these adorable Orzo Stuffed Roasted Squash Bowls. This recipe has all the flavors of fall, with lots of melted cheese and herbs. Plus it also has just the right amount of crunch from the herb breadcrumbs on top. It’s the perfectly toasted breadcrumbs for me!
The recipe…
This first thing we have to do for this recipe is roast the squash bowls. You can use any variety of squash you like. I chose kabocha because it’s my personal favorite, and I also used acorn squash because they were just too cute to pass up! Cut the tops off the squash (but don’t discard!), scoop out the seeds, sprinkle on some olive oil and roast at 400 degrees for 30-35 minutes.
While the squash is roasting, make the breadcrumbs. It’s as simple as toasting fresh bread, then pulsing the toasted bread in a food processor with fresh herbs.
Next, it’s on to the orzo filling. Start by cooking your orzo according to your package directions, then drain and set aside. I know orzo seems like an odd choice at first, but trust me, it works! Orzo is a type of short grain pasta that has lots of fiber and protein, making it a slightly healthier choice than white rice and more common pasta varieties. At first I was a little nervous to use orzo because it’s not something I cook with often, but I decided to give it a go because I wanted to try something a little different. And wow, this is a keeper! The orzo is tender and the perfect size for these bowls.
Now it’s time to make the cheese sauce. Saute the remaining herbs in a dutch oven, then add flour and half and half to make a simple roux. Then it’s time for my secret ingredient: Maille’s Honey Dijon Mustard. I used to think I wasn’t a fan of mustard, until I tried this jar of golden goodness. This mustard is honestly so delicious. Plus it has simple, natural ingredients that I actually know how to pronounce. Such a huge plus! I’ve already used this mustard to make a Citrus Avocado Salad with Zesty Honey Dijon Vinaigrette and I knew I had to use it again in this recipe because this mustard is the perfect compliment to cheese. Maille’s Honey Dijon Mustard + cheese = literal heaven. Just trust me on this.
Speaking of cheese, once the roux is done, it’s time to whisk in not one, not two, but three different types of cheeses! The different cheeses all add a different layer of flavor. I used gruyere, asiago, and parmeasan, but use whatever floats your bowl. Ha. See what I did there?!
Once the cheese melts, stir in the cooked orzo, paprika, and salt and pepper. Stuff the roasted squash bowels with the cheesy orzo filling, then top with the breadcrumbs and broil the for another 2-3 minutes, until the breadcrumbs are nice and toasty. And that’s it! A simple, yet delicious meal ready in less than 40 minutes.
Substitutions…
There are so many variations you can try with this recipe. Instead of using kabocha or acorn squash, you can try using spaghetti squash or butternut squash.
For the filling, try swapping orzo for rice, mac and cheese, or remove some of the carbs by stuffing with a cheesy spinach filling instead. The possibilities are endless.
Looking for more fall recipes? Try:
Trini Grilled Salmon with Cilantro Lime Rice
If you’re looking for even more fall recipe ideas, try joining Maille’s Facebook Group: the My Maille Community. The My Maille community was launched just a year ago and is already one of the most successful Food Groups on Facebook! Joining is a great way to discover new recipes and make new friends.
Share this recipe…
If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!
Orzo Stuffed Roasted Squash Bowls
Ingredients
- 2 tbsp olive oil
- 2 large slices rustic bread, cubed
- 1/4 cup fresh herb blend, finely chopped (thyme, rosemary, sage)
- 4 small squash (I used kabocha and acorn)
- 3 cloves garlic, minced
- 1 tbsp flour
- 2 cups half and half
- 2 tsp
Maille Honey Dijon Mustard - 1/2 cup cheese blend (I used grated gruyere, asiago, parmesan) + more for topping
- 1 tsp paprika
- 4 cups cooked orzo
- salt and pepper
Instructions
- Preheat oven to 400 degrees F. Grease a large baking sheet and line with parchment paper.
- Make the herb breadcrumbs. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add cubed bread and toast until brown, about 2 minutes per side. Place toasted bread and half the herb blend in a food processor. Pulse until the mixture resembles large pebbles. Set aside.
- Cut off the tops of the squash, but do not discard! Use a spoon to scoop the seeds from inside the squash bowls, then coat with olive oil. Place squash bowls and tops onto lined baking sheet. Bake for 30-35 minutes, until squash become tender and browned on top.
- Heat the remaining 1 tbsp of olive oil in a dutch oven over medium heat. Add minced garlic and remaining herbs and cook until fragrant, about 1 minute. Make a roux by adding flour to the dutch oven, then gradually whisk in the half and half and Maille Honey Dijon Mustard. Whisk constantly until smooth, about 1 minute. Add grated cheeses and paprika. Whisk until sauce thickens and cheese is fully melted. Reduce heat to a simmer, then add cooked orzo and stir until orzo is fully coated. Season with salt and pepper.
- Spoon orzo into the cooked squash bowls. Top with more cheese and the herb breadcrumbs, then return to the oven and broil for 2-3 minutes, until cheese melts and breadcrumbs are golden brown. Enjoy!
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