Gratin Butternut Squash, Cauliflower, and Orzo Pasta - Easy and Amazing

Savor the delicious combination of Gratin Butternut Squash, Cauliflower, and tender Orzo Pasta in this irresistible, hearty dish.

This perfect, cozy fall dinner brings forth the season’s best vegetables. It combines the best of both worlds: vegetables with pasta and lots of cheese. It is savory and decadent all in one glorious dish.

Gratin Butternut Squash, Cauliflower and Orzo PastaPhoto byGiangi's Kitchen - Giangi Townsend

Cauliflower is one of my favorite vegetables, and if you have been following me for a while now, you have noticed that I have a few recipes for you, with Cauliflower Polonaise being my favorite. Butternut squash is earthy and rich in flavor and the pure epitome of fall. Once baked, the combination of the two is sweet and tart.

France meets Italy in a sumptuous dinner dish.

The best part of this dish is that there is no need to use heavy cream or unsalted butter. The cheese sauce is created by using mascarpone and fresh parmesan cheese. How great is that? Less time in the kitchen on a school night.

Why you will love this recipe

All-in-one pan dinner quickly comes together – I love dishes that can be served in one dish.

Cheesy and delicious – you won’t stop eating it.

You can freeze the vegetables—roast them ahead of time, freeze them, and use them later.

Orzo pasta – children love orzo pasta, and they devour it. As a parent, you love that they are eating vegetables with their dinner.

What is a gratin?

In French cuisine, a gratin is a baking dish that is layered, baked, and/or broiled. Typically, cheese and breadcrumbs are added to the top to form a crunchy top while cooking in the oven or under the broiler or grill.

What is Orzo pasta?

Orzo is a versatile small, rice-shaped pasta that can be used in many dishes. Originally from Italy, it is also known as risoni or pastina, which means little pasta. The name comes from the close resemblance to barley grains.

The size of the orzo pasta varies between companies. Barilla is smaller, De Cecco medium size and Rustichella d’Abruzzo, my favorite and of choice, larger.

On a sidebar note. I prefer the Rustichella d’Abruzzo as the pasta absorbs tomato sauce best. We often make it with peas that we cook in the pasta water and with loads of butter after we drain it.

Gratin Butternut Squash, Cauliflower, and Orzo PastaPhoto byGiangi's Kitchen - Giangi Townsend

How to cut your Butternut Squash

The outer skin is quite thick, so I recommend using a very sharp knife and a solid, long chef’s knife.

Start by slicing off both ends of your squash. Since you will have to cut the squash into cubes, start by the smallest end, which is usually where the butternut was cut off from the vine.. After a couple of slices, you will have the wider part left.

Place it flat with the flesh on a cutting board, and slice it down the middle on the soft flesh part. Remove all the internal seeds and proceed.

Slice each part into even slices. With a smaller knife and each piece of flesh placed on the cutting board, remove the outer skin with a downward movement. Always keep the blade away from you.

Doing it this way eliminates any risk of your knife sliding and hurting you.

Ingredients needed to make this recipe

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Butternut squash – adds sweetness and a touch of fall to this dish. Combined with the cauliflower and pasta, it is rich in texture and savory.

Head Cauliflower – one of the stars of the show. I recommend using a full head of cauliflower and cut into large florets. When shopping for cauliflower, look for a head that is compact with no brown spots. The leaves should be green and crisp and the stem firm.

Orzo pasta – rice-like pasta. Perfect with this dish.

Mascarpone cheese – melts beautifully and gives it the velvety richness that this dish needs. By using mascarpone, you eliminate to have the use any other fats.

Parmesan cheese – I recommend buying a block and shredding it at home as it will result in a better flavor. Gives the right amount of seasoning needed for this cauliflower gratin.

Olive oil – used to roast your butternut and cauliflower in the oven.

Panko breadcrumbs – this adds a nice crispy crunchy topping. It can be substituted with bread crumbs.

Gratin Butternut Squash, Cauliflower, and Orzo PastaPhoto byGiangi's Kitchen - Giangi Townsend

Step by step on how to make this delicious butternut gratin with orzo pasta

With all my recipes, please assemble all the ingredients before starting cooking and baking. As you read the instructions, you will see it is super easy.

Start with the butternut squash and cauliflower.

• Cut, peel, and slice the butternut and place it in a bowl or directly into the baking sheet. Instructions on how to cut your butternut are above.
• Remove the florets from the core of the cauliflower and place them with the butternut.

• Add the olive oil, mix well, and place on a cookie sheet to roast in a hot oven.

Gratin Butternut Squash, Cauliflower and Orzo PastaPhoto byGiangi's Kitchen - Giangi Townsend

Preparing the orzo pasta

Halfway through the roasting of the butternut and cauliflower, you will start preparing your pasta.

• Add plenty of water and salt to a large pot, and cook the pasta according to the manufacturer’s instructions.
• Drain and pour the orzo pasta back into the cooking pan. Stir in the mascarpone cheese, then add the parmesan and stir well. Set aside.

Gratin Butternut Squash, Cauliflower, and Orzo PastaPhoto byGiangi's Kitchen - Giangi Townsend

Assembling your dish and baking

• Remove your roasted cauliflower and butternut from the oven; they must be fork-tender.
• Roughly chop them and add them to the pasta. Mix well, then place them in a gratin or casserole dish.
• Even out the top, sprinkle the panko and the shredded parmesan cheese.

• Bake in the oven for about 20 minutes or until the top is lightly golden. Please adjust the timing according to your oven and altitude.

Pro Tips

• Do not be tempted to season the cauliflower and butternut with salt or pepper. The parmesan cheese is very salty in itself and provides the perfect amount of seasoning for this dish.
• If you can, use fresh shredded cheese. It will not only give you the best flavor but will also melt better as it is fresher. Once the parmesan has been shredded, it tends to dry out, and it will not melt as you wish.

Variations and Substitutions

Parmesan cheese is best for this recipe as it provides the saltiness needed and is low-fat. However, if no parmesan cheese is on hand, substitute it with shredded Swiss cheese or Gruyere cheese for this cauliflower gratin recipe.

I would not recommend sharp cheddar cheese at all, as it will completely change the outcome of this dish. It is a much fattier cheese, and the fat will melt all over your pasta and vegetables.

Storing and Reheating

Leftovers can be stored in a glass airtight container in the fridge for up to 4 days. They can be reheated on the stovetop or in the oven.

Variations and Substitutions

Parmesan cheese is best for this recipe as it provides the saltiness needed and is low-fat. However, if no parmesan cheese is on hand, substitute it with shredded Swiss cheese or Gruyere cheese for this cauliflower gratin recipe.

I would not recommend sharp cheddar cheese at all, as it will completely change the outcome of this dish. It is a much fattier cheese, and the fat will melt all over your pasta and vegetables.

Storing and Reheating

Leftovers can be stored in a glass airtight container in the fridge for up to 4 days. They can be reheated on the stovetop or in the oven.

Gratin Butternut Squash, Cauliflower, and Orzo PastaPhoto byGiangi's Kitchen - Giangi Townsend

Ingredients needed to make this excellent Gratin Butternut Squash, Cauliflower, and Orzo Pasta

• 1 medium size butternut squash, peeled and diced
• 1 medium-size cauliflower, florets separated and cut all the same size
• 2 tablespoons olive oil
• 1½ cup orzo pasta
• 5 tablespoons mascarpone cheese
• 1 cup parmesan cheese, shredded

TOPPING

• 3 tablespoons parmesan cheese, shredded
• 3 tablespoons Panko breadcrumbs

Instructions

• Preheat the oven to 350F.
• Mix the butternut squash, cauliflower, and olive oil. Place the vegetables on a baking sheet and bake for about 25 minutes or until soft.
• In a pan, boil salted water and cook your orzo pasta according to the manufacturer’s instructions.
• Drain and put the pasta back into the cooking pan. Add the mascarpone cheese and parmesan cheese and mix until the mascarpone has melted and the 1 cup of parmesan starts to melt.
• Once the butternut squash and the cauliflower are tender, remove from oven and place on a cutting board. Roughly chop both and add them to the orzo pasta mixture. Combine well.
• In a gratin dish (9x9x21/2), spread the orzo pasta mixture. Mix the panko and three tablespoons of shredded parmesan cheese and sprinkle over the top.
• Bake in the oven for about 20 minutes or when the top is light golden. Eat warm.

If you enjoy this gratin butternut squash, cauliflower with orzo pasta recipe, you may want to try my other recipes.

Orzo Pasta Salad with Basil Butter, Peppers, Tomatoes

Sausage Stuffed Butternut Gratin

Eggplant Gratin – A Provencal French Classic

Creamy Roasted Cauliflower Soup

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Meet Chef Giangi

Gratin Butternut Squash, Cauliflower, and Orzo PastaPhoto byGiangi's Kitchen - Giangi Townsend

I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.

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