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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.