BUTTERNUT SQUASH ORZO WITH CHICKEN SAUSAGE
This creamy butternut squash orzo is a perfect fall recipe. It's creamy, savory, a little sweet, and so satisfying.
Provided by Carolyn
Categories Main Course
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 Degrees. Place cubed butternut squash on one half of a baking sheet and drizzle with olive oil, salt, pepper, and garlic powder.
- Slice chicken sausage and place on the other side of the baking sheet. Bake the squash and sausage for 30 minutes.
- Add roasted butternut squash, maple syrup, cayenne, nutmeg, and chicken broth to a blender. Puree until smooth.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add the butternut squash puree, fresh rosemary, and the orzo.
- Stir orzo often, adding water or chicken broth as it cooks as needed. Cook until liquid is mostly absorbed and the orzo is al dente.
- Serve immediately garnished with parmesan cheese, additional rosemary, and the sliced roasted chicken sausage.
BUTTERNUT SQUASH ORZO
When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld.
Provided by SJG3483
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a deep skillet, melt butter with oil over medium-high heat.
- Add onion and cook for about 6 minutes, or until tender and starting to brown.
- Add garlic and cook for 30 seconds.
- Add squash and stir.
- Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
- While it is simmering, bring the remaining broth to a boil.
- Add orzo and cook for about 8 minutes, until cooked al dente.
- Drain any excess liquid.
- Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
- Pour into a bowl and toss with basil and cheese.
- Add salt and pepper to taste.
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