Preheat oven to 425°F. Place the butternut squash cubes on a 9 x 13 in. baking sheet and drizzle with 2 tbsp. olive oil, salt and pepper. Roast in the oven for 20-25 minutes. Add the butternut squash to a blender and blend until smooth.

Heat the remaining olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant. Add the orzo and butternut squash purée to the pan and stir until combined.

Add the College Inn Chicken Broth, 1 cup at a time until the orzo is fully cooked and has absorbed most of the broth.  Stir in the heavy cream, Parmigiano and smoked mozzarella cheese.

Plate and top with the fresh mozzarella, torn basil, crushed red chili flakes and a drizzle of extra virgin olive oil.