Description
This creamy dish features hearty orzo pasta, which adds a delightful chewiness that complements the tender bits of sausage and the smooth, rich sauce.
Ingredients
Scale
- 15 oz spicy Italian sausage, crumbled
- 1 teaspoon Italian seasoning or Herbs de Provence
- 1 tablespoon fresh thyme leaves, chopped
- Red pepper flakes, to taste
- 1 cup uncooked orzo pasta
- 4 cloves garlic, minced
- 10 oz peeled and cubed butternut squash
- 5 oz fresh spinach
- 5 cups chicken stock
- ½ cup heavy cream
- ⅓ cup Parmesan cheese, shaved or grated
Instructions
- In a large saucepan set over medium heat, add the crumbled spicy Italian sausage along with the Italian seasoning, chopped thyme leaves, and a pinch of red pepper flakes. Stirring regularly will break up the sausage, allowing it to brown evenly. Continue cooking until the juices are released and the sausage is halfway cooked, which should take about 5 to 7 minutes.
- Once the sausage is browned, introduce the uncooked orzo pasta and minced garlic into the saucepan. Stir continuously for about 2 minutes.
- Next, pour in the chicken stock and add in the cubed butternut squash. Use a wooden spoon to stir everything together thoroughly. Once combined, cover the saucepan with a lid and bring to a rolling boil, then reduce the heat to a gentle simmer. Allow it to cook covered for about 5 to 10 minutes, or until the orzo and butternut squash are both tender.
- After the orzo and squash are tender, fold in the fresh spinach. Cover the pot again and simmer on low heat until the spinach wilts, stirring occasionally. Once wilted, remove from heat and add the heavy cream, stirring well to combine.
Notes
For added flavor depth, consider sautéing the garlic before adding the sausage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 850 mg
- Protein: 20 g