Preheat your oven to 400°F (200°C). In a large mixing bowl, toss diced butternut squash with olive oil, salt, and pepper. Spread the squash onto a baking sheet and roast for 25-30 minutes until tender.

In a pot, bring 4 cups of vegetable broth to a boil. Add the orzo, stir, cover, and simmer for about 10 minutes until the broth is mostly absorbed.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped sweet onion and minced garlic, sauté for 3-4 minutes until soft and fragrant.

Lower the heat and add sage, mozzarella, cream, and Parmesan cheese. Stir continuously for 3-5 minutes until melted and thickened.

Gently fold in the cooked orzo and roasted squash. Mix until evenly coated and heat through for about 2-3 minutes.

Serve warm, garnished with additional sage leaves and cheese, if desired.