
Creamy Orzo & Butternut Squash
Updated: Mar 7, 2022
Ingredients:
2 Cups Butternut Squash, cubed
Salt & pepper to taste
1 tsp Sage
1 Tbsp, Organic Olive Oil
2.5 Cloves Garlic, minced
1 Shallot, chopped
5 Chicken Sausage Links
1.5 Cups Orzo
3 Cups Chicken Stock
5 Cups Kale, Chopped
1 Sprig of Thyme
1 Sprig of Rosemary
1.25 Cups Parmesan Cheese
Directions:
Preheat oven to 400.
Cut butternut squash into bite-sized cubes. Season with salt, pepper, and sage. Arrange on foil lined tray and spritz with olive oil. Bake for 15 minutes, until golden brown.
In a medium skillet over medium heat, add 1 tbsp of olive oil, chopped shallots, and garlic. Sauté for 2-3 minutes. Once fragrant, crumble in chicken sausage & cook for 2-3 minutes.
Add chicken stock, chopped kale, thyme, and rosemary to the skillet and bring to a boil. Add orzo and cook for approximately 7-8 minutes until tender. Stir the orzo throughout the cooking process to release starch and to avoid it sticking to the bottom of a pan.
Take off the heat and stir in 1 cup Parmesan cheese and roasted butternut squash. Separate into 5 containers and top with remaining parmesan cheese.
Nutrition Information: (Makes 5 Servings) 488 Calories, 19g Fat, 56g Carb, 34g Protein