Hey, friends!
Looking for a cozy meal that’s full of flavor? You’re in for a treat!
Today, I’m sharing my butternut squash orzo with sausage recipe.
It’s warm, hearty, and has all the right spices to make you feel at home.
Plus, it’s super easy to whip up!
Let’s dive in and get cooking!
Ingredient Substitutions
Italian sausage can be replaced with plant-based sausage alternatives for vegetarians or those reducing meat consumption. These options often have similar seasonings and textures. Adjust cooking time as needed, as plant-based sausages may cook faster. For a leaner option, ground turkey or chicken can be used, though additional seasonings may be necessary to match the flavor profile.
Thick cream can be substituted with coconut cream for a dairy-free version, maintaining richness while adding a subtle coconut flavor. For a lower-fat option, use Greek yogurt mixed with a bit of milk to thin it out. Adjust the quantity to achieve the desired consistency and richness.
Orzo can be replaced with other small pasta shapes like ditalini or small shells for a similar texture. For a gluten-free alternative, use quinoa or rice, adjusting cooking times and liquid ratios accordingly. These substitutions will alter the dish’s texture slightly but maintain its overall character and nutritional value.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 70-85 g
- Fat: 130-145 g
- Carbohydrates: 150-170 g
Ingredients
For the orzo:
- 1 tbsp olive oil
- 1 cup pureed butternut squash (I use Libby’s pumpkin puree for convenience)
- 12 oz Italian sausage (casings removed)
- 1 tbsp fresh thyme leaves
- 1 cup heavy cream (adds richness)
- 1 tbsp chopped fresh sage
- 3 cloves minced garlic (freshly minced for best flavor)
- coarse ground black pepper, to taste (freshly ground preferred)
- 10 oz uncooked orzo
- 1/2 cup chicken stock
- salt, to taste
For the garnish:
- 1 tbsp chopped fresh sage
- 1 tbsp fresh thyme leaves
Step 1: Prepare and Cook the Sausage
Begin by removing the sausage from its casings and slicing it into rounds.
Heat 1 tablespoon of olive oil in a large, high-sided skillet over medium heat.
Add the sliced sausage to the skillet and cook for about 4 minutes on one side without turning, allowing the slices to brown.
Flip the slices over and cook for an additional 2 minutes on the other side until both sides are nicely browned.
Step 2: Make the Creamy Sauce
In the same skillet with the browned sausage, add heavy cream, chicken stock, butternut squash puree, and minced garlic.
Bring the mixture to a boil over medium heat, then reduce the heat to low-medium.
Stir everything well and let it cook for approximately 5 minutes or until the garlic is cooked to your liking and the sauce begins to thicken.
You can extend the cooking time for a thicker sauce if desired.
Once ready, remove the skillet from heat.
Step 3: Cook the Orzo
While the sauce is simmering, bring a pot of water to a boil.
Cook the orzo according to the package instructions; typically, it is cooked to al dente in about 7 minutes.
Once cooked, drain the orzo but do not rinse it, as the starch will help the sauce cling to the pasta.
Step 4: Combine Ingredients and Finish Cooking
Add the cooked orzo to the skillet with the creamy butternut squash and sausage sauce.
Mix in half of the fresh sage and half of the fresh thyme.
Cook everything over medium-high heat for 2 minutes to integrate the flavors.
Remove from the heat once everything is well combined.
Step 5: Season and Serve
Season the dish with salt and freshly ground coarse black pepper to taste.
Use your discretion with the amount of salt, as the sausage might already be salty enough.
To serve, top the dish with the remaining half of the fresh sage and thyme.
Enjoy this comforting, flavorful meal!
