Cheddar, Scallion & Roasted Squash Orzotto

One mouthful of this indulgent orzotto and you’ll be filled with happy feelings. It begins with butternut squash cubes, which become sweet and soft and browned around the edges as they roast in the oven. Then you’ll plop them atop your fine-textured pasta (fine like rice for a risotto, in fact), cooked with garlic, scallions, butter and the addictively tangy bite of aged cheddar cheese. A quick-tossed salad of peppery baby greens completes the picture.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat the oven to 450°F. On a lined sheet pan, toss the squash (cubed small) with a drizzle of oil, ⅓ of the spices and S&P. Roast, stirring halfway, 15 to 18 min., until browned and tender.

Step 2

Meanwhile, remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Step 3

To the pot of orzotto, add the cheese, green tops of the scallions, remaining white bottoms of the scallions, 2 tbsp butter (double for 4 portions) and S&P. Cook, stirring frequently, 1 to 2 min., until the cheese is melted and combined. If the orzotto seems dry, gradually add up to ¼ cup water (double for 4 portions), stirring constantly, until you achieve your desired consistency.