Creamy Butternut Squash and Sausage with Orzo

It’s been 2 years since we had a real snow day here in Doylestown, so what’s for dinner? We will definitely be in the mood for comfort food after digging out, snow blowing and sledding all afternoon. This meal is easy to prepare, hearty and full of flavor! Stay warm and ENJOY!!

Creamy Butternut Squash and Sausage with Orzo

1 lb. package sweet Italian sausage

1 TBSP olive oil

1 cup half & half

½ cup chicken stock

1 cup diced butternut squash (I buy precut at grocery store)

2 TBSP chopped garlic

10 oz. uncooked Orzo

1 cup chopped fresh spinach, optional

1 TBSP fresh sage, chopped

1 TBSP fresh thyme

Fresh shredded Parmesan cheese

Red Pepper Flakes, optional

Salt & Pepper to taste

Heat 1 TBSP of olive oil over a medium heat, in a cast iron skillet, add ground sausage, heat 4-6 minutes until sausage is browned. Add chopped garlic, sauté another minute. Add the half & half, chicken stock and squash.

Bring the mixture to a boil over medium heat, reduce to low, stir well. While the sauce simmers on low for an additional 10 minutes, cook the orzo per package instructions, to al dente. Drain pasta but do not rinse. Add cooked orzo and spinach to the creamy mixture, add the sage and thyme. Cook on low for 2-4 minutes. Serve in shallow bowls and garnish with fresh parmesan cheese and red pepper flakes, salt, and pepper. Serves 4