Description
Creamy Butternut Squash and Sausage Orzo
Ingredients
1 small butternut squash, peeled and cubed
1 tbsp olive oil
1 tsp garlic powder
1 tsp dried thyme
Salt & pepper, to taste
1 lb Italian sausage, sliced
1 ½ cups orzo pasta
2 cups vegetable broth
½ cup heavy cream (or coconut cream for a dairy-free option)
½ cup grated Parmesan cheese
Fresh thyme or rosemary for garnish
Directions
Roast the Squash
Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, garlic powder, thyme, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
Cook the Sausage
In a large skillet, cook sliced Italian sausage over medium heat until browned and fully cooked. Remove and set aside.
Prepare the Orzo
In the same skillet, cook orzo with vegetable broth over medium heat, stirring occasionally, until tender (about 10-12 minutes).
Blend the Sauce
Blend the roasted butternut squash with the heavy cream and Parmesan cheese until smooth. Add this creamy mixture to the cooked orzo.
Assemble the Dish
Stir in the cooked sausage slices and simmer for 2-3 minutes. Garnish with fresh thyme or rosemary and extra Parmesan.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 450 kcal per serving
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