Description
Creamy butternut squash orzo with sausage blends Italian comfort with autumn’s warmth. Hearty sausage and silky squash mingle in this one-pot wonder that wraps you in delicious satisfaction.
Ingredients
Scale
Main Ingredients:
- 12 ounces (340 grams) Italian sausage, casings removed
- 10 ounces (283 grams) orzo, uncooked
- 1 cup butternut squash puree
- 1 cup heavy cream
- ½ cup chicken broth
Herbs and Seasonings:
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme
- 3 cloves garlic, minced
- Salt and coarsely ground black pepper, to taste
Cooking Oil:
- 1 tablespoon olive oil
Instructions
- Extract sausage from its casing and slice into uniform pieces, ensuring each slice is approximately 1/2 inch (1.27 centimeters) thick for even cooking.
- Heat of olive oil in a large, high-sided skillet over medium heat until the oil shimmers and becomes fragrant.
- Carefully place sausage slices into the hot skillet, allowing them to develop a golden-brown crust on one side without disturbing for approximately 4 minutes.
- Gently flip the sausage pieces and continue cooking for an additional 2 minutes until fully cooked and crispy on both sides.
- Add heavy cream, chicken broth, butternut squash puree, and finely minced garlic to the same skillet with the cooked sausage.
- Increase heat to medium and bring the mixture to a gentle boil, stirring occasionally to prevent scorching.
- Reduce heat to low-medium and simmer the sauce for 5 minutes, allowing it to thicken and develop a rich, creamy consistency.
- In a separate pot, bring of water to a rolling boil and add orzo pasta.
- Cook orzo according to package instructions, typically 7-9 minutes, stirring occasionally to prevent sticking.
- Drain the orzo in a colander, reserving a small amount of pasta water if needed for sauce consistency.
- Transfer the cooked orzo directly into the skillet with the creamy butternut squash sauce and sausage.
- Sprinkle half of the chopped sage and thyme into the mixture, stirring gently to distribute herbs evenly.
- Cook the combined ingredients over medium-high heat for 2 minutes, allowing the flavors to meld together.
- Season with kosher salt and freshly ground black pepper to taste, adjusting seasoning as needed.
- Garnish with remaining fresh herbs and serve immediately while the dish is hot and creamy.
Notes
- Sausage Sizzle: Brown the sausage slices on one side first to develop a deep, caramelized flavor that adds rich complexity to the dish.
- Sauce Consistency Tip: Simmer the cream-based sauce slowly, stirring occasionally, to achieve the perfect velvety texture without scorching.
- Herb Harmony: Fresh sage and thyme bring earthy, aromatic notes that complement the creamy butternut squash and savory sausage perfectly.
- One-Pot Shortcut: Use the same skillet for cooking sausage and making sauce to capture all the delicious browned bits and maximize flavor.
- Pasta Perfection: Cook orzo just until al dente to ensure a tender yet slightly firm texture that holds up beautifully in the creamy sauce.
- Quick Finish: Combine orzo and sauce over medium-high heat for a final 2 minutes to help the pasta absorb the rich, creamy flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 620 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 115 mg