Orzo with Butternut Squash, Italian sausage and spinach in a creamy, cheesy sauce. Easy 30 minute meal jam-packed with cozy fall flavor!
Need an epic 30 minute meal with so much flavor that’s quick enough for weeknights but restaurant quality for entertaining?
This is it.
Tender orzo, creamy cheesy sauce, butternut squash and Italian sausage with a hint of spice that’s absolute deliciousness. Friends, this dish would make a perfect side dish on your holiday table.
WHAT I LOVE ABOUT THIS RECIPE:
- This is a quick, easy recipe with layers of flavor – from the spicy sausage to the creamy orzo to the nutty sweet flavor of butternut squash.
- Air fry or oven roast the butternut squash – your choice. You can even roast the squash a day ahead for a head start.
- It makes a boldly delicious vegetarian meal – just leave out the sausage and use vegetable stock.
- Butternut Squash Orzo is the perfect side dish to add to your Thanksgiving menu!
WHAT DO I NEED TO MAKE ORZO WITH BUTTERNUT SQUASH?
- whole butternut squash
- olive oil
- italian sausage removed from casing
- diced onion
- garlic cloves
- uncooked orzo
- chicken stock
- Boursin cheese
- parmesan cheese
- fresh baby spinach
- salt and pepper
HOW TO COOK BUTTERNUT SQUASH:
Peel squash, remove seeds and dice into about 1″ cubes.
Add to a large bowl and toss with 1 tablespoon olive oil, a large pinch of salt and a light sprinkle of black pepper until evenly coated.
To air fry the butternut squash, preheat air fryer to 400 degrees.
Transfer squash to the air fryer basket in a mostly single layer and air fry 10-12 minutes or until golden brown, lightly crisp outside and fork tender (give the basket a good shake halfway through the cook times).
To roast butternut squash in the oven, preheat the oven to 425 degrees. Prep squash then transfer to a baking sheet. Roast 20 minutes or until fork tender and golden.
HOW TO MAKE BUTTERNUT SQUASH ORZO:
Heat olive oil in a large deep skillet or dutch oven over medium to medium high heat.
Add onions and sausage crumbling sausage as it cooks until it’s cooked through and onions are softened.
Reduce heat to low. Add garlic and orzo. Cook 1 minute stirring often.
Pour in chicken stock stirring and scraping any brown bits from the bottom of the pan.
Bring to a boil then reduce heat to medium/medium-low. Season with salt and pepper then simmer 10 minutes (low boil) uncovered stirring often so the orzo doesn’t stick to the bottom of the pan.
Turn off the heat. Stir in reserved butternut squash, Boursin cheese, parmesan cheese and spinach. Simmer over low heat 2-3 minutes letting the sauce thicken (sauce will thicken more as it stands).
Taste and season with salt and pepper. Serve right away.
WHAT GOES WITH ORZO WITH BUTTERNUT SQUASH?
- Simple salad
- 6 Minute Green Beans
- Cheesy Garlic Breadsticks
- Applesauce
SUBS AND VARIATIONS TO THIS RECIPE:
- Use vegetable stock or vegetable broth for a vegetarian recipe.
- Add fresh herbs like fresh thyme or fresh sage leaves.
- Grate in some lemon zest.
- Use red onion instead.
- Add rotisserie chicken instead of sausage.
- Melt in a tablespoon of butter just before serving.
HOW TO SAFELY STORE LEFTOVERS:
Cool completely then store leftovers in an airtight container up to 3 days.
Enjoy!
Tried this cheesy Butternut Squash Orzo recipe? Leave a comment, ⭐⭐⭐⭐⭐ rating or TAG ME with a photo of yours on social media! @agoudalife or #agoudalife
Orzo with Butternut Squash and Sauage
Equipment
- large deep skillet or dutch oven
- air fryer or baking sheet
Ingredients
- whole butternut squash peeled, seeded and diced in 1″ cubes1 tablespoon olive oil8 ounces (approx. 2 links) italian sausage removed from casing and crumbled1/2 cup yellow onion diced2 cloves garlic minced1 cup uncooked orzo2 1/4 cups chicken stockBoursin cheese whole container1/4 cup parmesan cheese2 cups fresh baby spinach stems removed and rough choppedsalt and pepper to taste
- 1 small butternut squash peeled, seeded and diced 1" cubes
- 1 tablespoon olive oil
- 8 ounces italian sausage removed from casing
- 1/2 cup yellow onion diced
- 2 cloves garlic minced
- 1 cup UNCOOKED orzo
- 2 1/4 cups chicken stock
- 1 container boursin cheese garlic and herb flavor
- 1/4 cup parmesan cheese grated
- 2 cups fresh spinach rough chopped
- salt and pepper to taste
Instructions
- Peel squash, remove seeds and dice into about 1″ cubes. dd to a large bowl and toss with 1 tablespoon olive oil, a large pinch of salt and a light sprinkle of black pepper until evenly coated.
- Air fry squash at 400 degrees 10-12 minutes (shake halfway through) OR oven roast at 425 degrees 20 minutes or until fork tender. Set aside.
- Heat olive oil in a large deep skillet or dutch oven over medium-medium high heat. Add onions and sausage crumbling sausage until it’s cooked through and onions are softened.
- Reduce heat to low. Add garlic and orzo. Cook 1 minute stirring often.
- Pour in chicken stock stirring and scraping any brown bits from the bottom of the pan.
- Bring to a boil then reduce heat. Season with salt and pepper then simmer 10 minutes (low boil) uncovered stirring often so the orzo doesn’t stick to the bottom of the pan.
- Turn off the heat. Stir in reserved butternut squash, Boursin cheese, parmesan cheese and spinach. Simmer over low heat 2-3 minutes letting the sauce thicken (sauce will thicken more as it stands). Taste and adjust for salt and pepper. Eat right away!
Love this both as a quick weeknight fall recipe OR thanksgiving side dish that’ll steal the show!