Indulge in the rich and comforting flavours of Roasted Butternut Squash Orzo with Sausage. This one-pot wonder combines savoury Italian sausage, tender roasted butternut squash, and a creamy Parmesan sauce, all over perfectly cooked orzo. With a hint of sage and a touch of spice, it’s a satisfying meal that’s sure to become a family favourite. Whether you’re looking for a hearty weeknight dinner or an impressive dish for guests, this recipe offers the perfect balance of flavours and textures.
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MY INSPIRATION BEHIND THIS RECIPE
I had a HUGE butternut squash at home that I needed to use. Take a look at the Mis en Place photo to see how large this squash was! I though hmmmm I needed a cozy and satisfying meal using this squash so what about a one pot orzo? 🥘 This skillet has browned Italian sausage, orzo cooked in a tasty, creamy broth, added in parmesan, sage, spinach, lots of spices and of course the roasted butternut squash added in! Such a comforting, warm and cozy meal to enjoy during the colder weather. 🍂 🍁
WHY YOU'LL LOVE THIS ROASTED BUTTERNUT SQUASH ORZO WITH SAUSAGE
- Comforting: This Roasted Butternut Squash Orzo with Sausage is a warm and hearty dish that brings comfort to your table, combining tender butternut squash, flavourful Italian sausage, and creamy Parmesan sauce.
- Effortless Elegance: Impress your guests with minimal effort. This one-pot wonder marries rich, savoury flavours and creamy textures in a dish that’s surprisingly easy to make, perfect for both weeknight dinners and special occasions.
- A Symphony of Flavours: From the aromatic sage and garlic to the slight kick of red chilli flakes, every bite is a harmonious blend of sweet and savoury, balanced with the freshness of thyme and the earthiness of fennel seeds.
- Nutritious Indulgence: With the addition of fresh spinach or kale, this recipe offers a dose of green goodness in a bowl, making it not just delicious but also nutritious for your family to enjoy.
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INGREDIENTS NEEDED
- Butternut Squash: The roasted butternut squash adds a sweet and nutty flavour while providing a creamy texture to the dish, making it the heart of this recipe.
- Olive Oil: Used for roasting the squash and browning the sausage, olive oil imparts a rich and slightly fruity taste to the ingredients while aiding in achieving a beautiful caramelization.
- Italian Sausage: Italian sausage, with its robust and savoury profile, serves as a flavourful protein source and infuses the dish with a delightful spiciness.
- Onion and Garlic: These aromatic ingredients form the base of the dish, lending depth and savoury notes to the overall flavour profile.
- Orzo Pasta: The orzo pasta is the foundation of the dish, providing a comforting and satisfying texture that absorbs all the delicious flavours.
- Spices: These spices add layers of complexity to the recipe, enhancing the taste and aroma with their unique qualities.
- Chicken Broth: The chicken broth serves as the cooking liquid, infusing the orzo with a savoury depth of flavour, ensuring it’s perfectly tender.
- Heavy Cream: The heavy cream brings richness and a velvety texture to the sauce, making it a comforting and creamy element.
- Parmesan Cheese: Parmesan cheese adds a nutty and salty note to the sauce, elevating the overall taste while creating a luscious, creamy consistency.
- Sage Leaves: Fresh sage leaves contribute a touch of earthy and herby essence to the dish, enhancing its overall aroma.
- Spinach or Kale: These leafy greens offer a burst of freshness and nutrients, balancing the richness of the dish.
- Salt and Pepper: Essential for seasoning, salt and pepper bring out the flavours and harmonize the taste of all the ingredients.
- Fresh Parsley: Fresh parsley garnish adds a touch of brightness and freshness, enhancing the visual appeal of the final dish.
HOW TO MAKE ROASTED BUTTERNUT SQUASH ORZO WITH SAUSAGE
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.
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.
In the same skillet, add the chopped onions and garlic. Sauté for 2-3 minutes until they become translucent and aromatic.
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.
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.
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.
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! 🙂
VIC'S QUICK TIPS FOR ROASTED BUTTERNUT SQUASH ORZO WITH SAUSAGE
- Optimal Roasting: Ensure even roasting of butternut squash by spacing the cubes out on the baking sheet, allowing them to caramelize and develop their sweet flavour.
- Balancing Spice: Adjust the amount of red chilli flakes to suit your heat preference, but remember the sausage adds some spiciness, so start with less if you’re sensitive to heat.
- Prevent Overcooking Orzo: Keep a close eye on the orzo during simmering; it can go from perfectly tender to mushy quickly. Stir occasionally and taste-test to get the right doneness.
- Creamy Consistency: To achieve the desired creamy texture, avoid overcooking the dish after adding the cream and cheese, as prolonged heat can lead to separation.
SERVING SUGGESTIONS & STORING
- Cool Before Storing: Allow any leftovers to cool to room temperature before storing.
- Airtight Container: Transfer remaining portions to an airtight container to maintain freshness.
- Refrigeration: Refrigerate the dish for up to 3-4 days.
- Reheating: When reheating, use a microwave or stovetop, and add a bit of extra cream or chicken broth to maintain the creamy consistency.
- Fresh Herbs: Fresh herbs like parsley, cilantro, basil, or chives can be finely chopped and used as a garnish to add a burst of color and fresh flavour to your dish. They’re a great way to balance and brighten the overall presentation.
- Grated Cheese: A final sprinkle of grated Parmesan, Pecorino Romano, or another cheese that complements your recipe can add a rich, savoury note to your dish, especially if it’s a pasta or risotto.
- Drizzles and Swirls: A drizzle of high-quality olive oil, balsamic reduction, or a swirl of vibrant sauces can create artistic patterns and enhance the overall presentation.
- Cracked Pepper: A finishing touch of freshly cracked black pepper not only adds a hint of spiciness but also brings a contrasting dark speckle to your dish, making it visually appealing.
- Crispy Ingredients: Crispy additions like fried shallots, bacon bits, or toasted breadcrumbs can provide a satisfying crunch to your dish’s texture.
INGREDIENT SUBSTITUTIONS & VARIATIONS
- Vegan Version: For a vegan option, replace Italian sausage with plant-based sausage, use vegan cream (such as coconut or almond cream), and substitute Parmesan cheese with a dairy-free alternative. You can also opt for vegetable broth instead of chicken broth.
- Gluten-Free: Use gluten-free orzo pasta and ensure that all other ingredients, including spices and condiments, are labeled as gluten-free. This makes the dish suitable for those with gluten sensitivities.
- Dairy-Free: Replace heavy cream with a non-dairy alternative like coconut cream or cashew cream. For the Parmesan cheese, use a dairy-free, vegan Parmesan substitute.
- Mild and Kid-Friendly: If you want to make this dish more suitable for children or those who prefer milder flavours, reduce or omit the red chilli flakes and fennel seeds.
- Add Veggies: You can incorporate additional vegetables such as roasted bell peppers, mushrooms, or zucchini for added depth and colour.
- Protein Swap: Instead of Italian sausage, you can use ground turkey, chicken, or a different protein that suits your taste or dietary preferences.
RECIPE FAQ
Yes, you can substitute orzo with other small pasta like mini penne, small shells, or even risotto rice. Adjust cooking times according to the chosen pasta.
You can replace Italian sausage with plant-based sausage or crumbled tofu seasoned with Italian herbs and spices for a vegetarian version.
Absolutely! For a dairy-free version, use coconut milk or almond milk for the heavy cream and nutritional yeast or dairy-free Parmesan cheese for the cheese.
Yes, you can make this ahead of time and reheat it. Store it in an airtight container in the refrigerator, and when ready to serve, reheat in the microwave or on the stovetop with a bit of extra broth or cream to prevent it from drying out.
Store any leftover butternut squash and sausage orzo in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, and you may need to add a splash of broth or cream to refresh the sauce.
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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
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