This creamy, cheesy butternut squash orzo with sage turkey meatballs combines the best comforting fall flavours and is high protein, too!
Anyone else putting butternut squash in literally everything? I can’t get enough of this butternut squash orzo! It’s so creamy and perfect for fall. The sage meatballs are insanely good too that I made extra and froze them so they’re ready to go for another quick dinner.
Why you’ll love this recipe
- A high-protein fall dinner: Creamy butternut squash orzo, cheesy goodness and juicy sage turkey meatballs make this a cozy, balanced meal with plenty of protein.
- Family-friendly: An easy and wholesome veggie-packed dinner that even picky eaters will enjoy.
Ingredients and substitutions
- Olive oil – Use avocado oil or another neutral cooking oil.
- Butternut squash – Swap for another squash like honeynut, acorn or pumpkin.
- Yellow onion – Use white onion or shallots.
- Garlic – Fresh is best, but jarred minced garlic works too.
- Orzo – Substitute another small pasta, like ditalini or small shells. Use gluten-free orzo if needed.
- Milk – Use unsweetened dairy-free milk or chicken broth for a lighter sauce.
- Parmesan cheese – Use Pecorino Romano or another hard, salty cheese.
- Cheddar cheese – The cheddar enhances the colour! Swap for Gouda or fontina for a creamy, melty sauce.
- Fresh herbs – I like to garnish with fresh parsley, but fresh rosemary or thyme all work.
Meatballs
- Ground turkey – Use ground chicken or pork.
- Parmesan cheese – Pecorino Romano works well here too.
- Dijon mustard – Use whole-grain mustard or a little yellow mustard.
- Garlic – Fresh minced garlic adds the best flavour, but garlic powder is fine in a pinch.
- Fresh sage – Use 1 tsp dried sage instead of 1 tbsp fresh or replace with rosemary or parsley if you don’t like sage.
- Paprika – Leave out if you don’t have it on hand.
- Onion powder – Substitute garlic powder for a slightly different flavour.
How to make butternut squash orzo and meatballs
Step 1: Bake the squash
Season the squash, onions and garlic on a sheet pan and bake.
Step 2: Bake the meatballs
Make the meatball mixture, roll into balls and bake.
Step 3: Cook the pasta
Cook the orzo in boiling water until al dente then drain and set aside.
Step 4: Blend the sauce
Add the cooked squash, onions and garlic to a blender with milk and blend until smooth.
Step 5: Heat the sauce
Add the blended sauce to a pot and stir in the cheeses until combined.
Step 6: Finish and serve
Stir the orzo into the sauce until coated then plate with meatballs and enjoy!
Tips & Variations
This butternut squash orzo and meatballs recipe is so easy to make but here are some tips and ways to make it your own:
- Ingredient prep: Prep the veggies, shred the cheese and make the meatball mix so it’s all ready to go come dinner time.
- Get ahead with the meatballs: Make a batch and freeze them ahead of time for easy protein packed dinners.
- Don’t overcook the orzo: Cook just until al dente so it holds its shape when mixed with the sauce.
- Add extra veggies: Stir in spinach or kale at the end until wilted for an easy veggie boost.
- Make it dairy-free: Use dairy-free milk and cheese alternatives in the sauce and meatballs.
- Squash alternatives: Try with honeynut squash, acorn squash, pumpkin or sweet potatoes could work.
Frequently asked questions
How can I prevent the orzo from getting too mushy?
Don’t overcook it! Just cook until al dente in the water, about 6-8 minutes. It will continue cooked after you drain it and when you mix it with the sauce. Remember the orzo will also continue to absorb the sauce if you have leftovers or meal prep in the fridge.
Can I use store-bought meatballs?
Of course, if you’re short on time. They just won’t be as fresh and tasty as these homemade meatballs. I like to save time by mixing the ground turkey with the ingredients ahead of time so all I have to do is roll and bake while the squash bakes in the oven. You can also cook the meatballs and freeze them for a later date.
Can I use frozen butternut squash?
Yes! Frozen butternut squash works, but it can release more moisture. Roast straight from frozen and add a little extra cooking time until fork-tender.
Storing and reheating
Storing: Store leftovers or meal prep portions in airtight containers in the fridge for up to 4 days.
Reheating: Reheat in the microwave for 1–2 minutes, stirring halfway through or on the stovetop. Add a splash of milk or broth to loosen the sauce if it thickens.
Freezing: I only recommend freezing the cooked meatballs as the orzo can get mushy after defrosting. You can even meal prep the meatballs ahead of time so you have them ready to go. Store in freezer-safe bags for up to 3 months.
Defrosting and reheating: Defrost the meatballs in the fridge overnight then reheat.
More easy butternut squash pastas
Butternut Squash Orzo + Sage Turkey Meatballs
Equipment
- Glass meal prep bowls for storing leftovers
- Stasher bags for freezing meatballs
Ingredients
- 1 tbsp olive oil
- 1/2 butternut squash peeled and cut into 1-inch cubes
- 1 small yellow onion chopped
- 3 cloves garlic whole
- 1 cup orzo
- 1/2 cup milk
- 1/2 cup parmesan cheese grated
- 1/2 cup cheddar cheese grated
Sage Turkey Meatballs
- 1 lb ground turkey
- 1/4 cup parmesan cheese grated
- 1 tbsp dijon mustard
- 2 cloves garlic minced
- 1 tbsp fresh sage finely chopped; or 1 tsp dried
- 1 tsp paprika
- 1 tsp onion powder
- 1/2 tsp each salt & pepper
Optional garnishes
- Fresh rosemary, thyme and/or parsley to serve
Instructions
- Preheat the oven to 425 F. Add squash, onion and garlic to a parchment-lined baking sheet then toss with olive oil, season with salt & pepper to taste, then roast for 25 minutes on the bottom rack of the oven.
- Meanwhile, combine all ingredients in a large bowl to make turkey meatballs, then line another baking sheet with parchment paper. Spray with cooking spray or grease with a bit of olive oil, then roll meat mixture into 1-inch meatballs. You should have 16 of them. Bake meatballs on the rack above the butternut squash for 20 minutes.
- While squash and meatballs are cooking, cook pasta in a large pot of salted boiling water for 6-7 minutes until al dente, then drain and set aside. Next, grate the cheese for the squash sauce.
- Remove squash from the oven and transfer to a blender along with milk and blend until smooth and creamy. Meanwhile, heat the pot that the pasta was boiling in over medium-heat heat.
- Add squash mixture to the pot, then stir in orzo and cheeses, stirring to combine and seasoning with salt & pepper to taste if needed. Divide the orzo among 4 bowls and top each bowl with 4 meatballs. Garnish with fresh herbs if desired, then serve and enjoy!
Comments & Reviews
Renee Amaral says
Super easy and perfect for fall!