Butternut Squash Orzo + Sage Turkey Meatballs
This creamy, cheesy butternut squash orzo with sage turkey meatballs combines the best comforting fall flavours and is high protein, too!
Servings: 4 servings
Calories: 544kcal
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!
Notes
Don't overcook the orzo.
Store leftovers or meal prep portions in airtight containers in the fridge for up to 4 days.
Reheat in the microwave for 1–2 minutes, stirring halfway through. Add a splash of milk or broth to loosen the sauce if it thickens.
Freeze the cooked meatballs in freezer-safe bags for up to 3 months. Defrost in the fridge overnight. I don't recommend freezing the pasta.
Nutrition
Calories: 544kcal | Carbohydrates: 46g | Protein: 44g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 93mg | Sodium: 803mg | Potassium: 906mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10581IU | Vitamin C: 23mg | Calcium: 444mg | Iron: 3mg