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Roasted Butternut Squash Orzo with Sausage

Victoria DeMelo
Indulge in a comforting one-pot meal with this Roasted Butternut Squash Orzo with Sausage. Savoury Italian sausage, tender roasted butternut squash, and creamy orzo come together in a flavourful medley, making it a perfect choice for a satisfying weeknight dinner or a cozy weekend gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch
Cuisine American, Italian
Servings 6 Servings
Calories 564 kcal

Ingredients
  

  • 1 lb Butternut Squash chopped into small cubes
  • 2 Tablespoons Olive Oil
  • ½ Teaspoon Salt & Pepper
  • 2 Tablespoons Olive Oil
  • 1 lb Italian Sausage casings removed
  • 1 Medium Onion diced
  • 4 Cloves Garlic minced
  • 1 ½ Cups Orzo
  • Salt & Pepper to taste
  • 3 Cups Chicken Broth
  • ½ Cup Heavy Cream
  • 1 Parmesan Rind
  • ½ Cup Parmesan Cheese, grated
  • 1 Tablespoon Fresh Sage minced
  • 2 Cups Spinach
  • ½ Teaspoon Garlic Powder, Onion Powder, Sage, Red Pepper Flakes, Fennel (each)
  • Parmesan Cheese to garnish
  • Parsley to garnish

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Remove from the oven and set aside.
    1 lb Butternut Squash, 2 Tablespoons Olive Oil, ½ Teaspoon Salt & Pepper
  • In a large skillet or pan, heat olive oil over medium-high heat. Add the Italian sausage, breaking it into crumbles with a spatula. Cook until browned and cooked through, about 5-7 minutes. Remove the cooked sausage from the skillet and set aside.
    2 Tablespoons Olive Oil, 1 lb Italian Sausage
  • In the same skillet, add the chopped onions and garlic. Sauté for 2-3 minutes until they become translucent and aromatic.
    1 Medium Onion, 4 Cloves Garlic
  • Add the orzo pasta to the skillet and stir to combine with the onions and garlic. Season with garlic powder, onion powder, sage, red chilli flakes, and fennel seeds if using. Cook for 2-3 minutes, stirring frequently, until the orzo is lightly toasted.
    1 ½ Cups Orzo, ½ Teaspoon Garlic Powder, Onion Powder, Sage, Red Pepper Flakes, Fennel, Salt & Pepper
  • Pour in the chicken broth and add the parmesan rind and bring it to a gentle boil. Reduce the heat to low, cover the skillet, and let the orzo simmer for about 10-12 minutes, or until it's tender and most of the liquid is absorbed. Stir occasionally.
    3 Cups Chicken Broth, 1 Parmesan Rind
  • Stir in the roasted butternut squash, heavy cream, Parmesan cheese, fresh sage leaves, and chopped spinach. Cook for an additional 2-3 minutes, or until the greens are wilted, and the sauce is creamy. Season with additional salt and pepper to taste.
    ½ Cup Heavy Cream, ½ Cup Parmesan Cheese,, 2 Cups Spinach, 1 Tablespoon Fresh Sage
  • Serve the one-pot butternut squash and sausage orzo skillet hot, garnished with fresh parsley, Parmesan cheese and with crusty bread on the side. Enjoy! :)
    Parsley, Parmesan Cheese

Video

Nutrition

Serving: 350g (1 Serving)Calories: 564kcalCarbohydrates: 45gProtein: 18gFat: 34gSaturated Fat: 13gCholesterol: 79mgSodium: 1106mgPotassium: 572mgFiber: 4gSugar: 4gVitamin A: 9308IUVitamin C: 37mgCalcium: 216mgIron: 3mg
Keyword autumn, creamy pasta, easy dinner, fall meal, one pot, seasonal
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