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Creamy Orzo & Butternut Squash

Updated: Mar 7, 2022


  • 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


  1. Preheat oven to 400.

  2. 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.

  3. 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.

  4. 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.

  5. 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


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