Preheat your oven to 400°F (200°C). Dice the butternut squash, toss in olive oil, salt, and pepper, and roast for 25-30 minutes until tender.

In a large pot, bring 4 cups of vegetable broth to a rolling boil, add 1 cup of orzo, cover, and simmer for about 10 minutes.

In a skillet, warm 1 tablespoon of olive oil and sauté chopped sweet onion for 3-4 minutes. Add minced garlic and sauté for an additional minute.

Add half of the fresh sage, 1 cup mozzarella, 1 cup cream, and ½ cup grated Parmesan to the skillet. Stir until cheese melts and sauce thickens.

Fold the cooked orzo and roasted squash into the cheese sauce and heat for 2-3 minutes.

Garnish with remaining sage leaves, additional mozzarella, and Parmesan to serve hot.