Prepare to tantalize your taste buds with a dish that transforms ordinary vegetables into a creamy, golden masterpiece that will have everyone at the table begging for seconds! This luxurious Gratin Butternut Squash, Cauliflower, and Orzo is not just a side dish – it's a culinary adventure that combines the sweet, nutty flavor of butternut squash, the delicate texture of cauliflower, and the comforting embrace of creamy Parmesan, all nestled together in one irresistible bake.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups butternut squash, cubed
- 2 cups cauliflower florets
- 1 cup orzo pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
- Wash and prepare the butternut squash by peeling, removing seeds, and cutting into 1/2-inch uniform cubes. Chop cauliflower into similarly sized florets to ensure even cooking.
- In a large skillet, heat olive oil over medium heat. Add butternut squash and cauliflower, sautéing for 5-7 minutes until they begin to soften and develop light golden edges.
- Cook orzo pasta in salted boiling water for 2-3 minutes less than package instructions, as it will continue cooking in the oven. Drain and rinse with cold water to stop the cooking process.
- In a mixing bowl, combine heavy cream, half of the Parmesan cheese, salt, and freshly ground black pepper. Whisk until well incorporated.
- Layer the partially cooked orzo in the prepared baking dish. Arrange the sautéed butternut squash and cauliflower evenly over the pasta.
- Pour the cream and cheese mixture over the vegetables and pasta, ensuring even coverage. Sprinkle remaining Parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove foil and bake an additional 10 minutes until the top is golden brown and crispy.
- Remove from oven and let rest for 5-7 minutes before serving. This allows the gratin to set and makes serving easier.
- Garnish with fresh herbs like thyme or parsley if desired, and serve hot as a delightful side dish or light main course.
Tips
- Cut your butternut squash and cauliflower into uniform pieces to ensure even cooking and a beautiful presentation.
- Don't fully cook the orzo before baking – slightly undercook it, as it will continue to absorb the creamy sauce in the oven.
- For extra flavor, consider adding a sprinkle of fresh thyme or rosemary before baking.
- Use freshly grated Parmesan cheese for the best melting and flavor profile.
- Let the gratin rest for 5-7 minutes after baking to allow it to set and make serving easier.
- For a crispy top, remove the foil in the last 10 minutes of baking to allow beautiful golden browning.
- If you want to make this dish ahead of time, you can prepare it up to the baking stage and refrigerate for up to 24 hours before cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 15g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
