Description
A hearty one-pot orzo dish with butternut squash, black beans, Italian sausage, and fresh spinach cooked in seasoned broth for a complete, comforting meal.
Ingredients
Scale
- 1 pound Italian sausage, casings removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups butternut squash, cubed
- 1½ cups orzo pasta
- 3 cups chicken broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 4 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
Instructions
- 1. Heat olive oil in a large pot over medium-high heat. Cook sausage for 6-8 minutes, breaking up until browned.
- 2. Add onion and cook 4-5 minutes until translucent. Stir in garlic for 30 seconds.
- 3. Add butternut squash, sage, thyme, paprika, red pepper flakes, salt and pepper. Cook 3-4 minutes.
- 4. Add orzo and toast for 2 minutes, stirring frequently.
- 5. Gradually add broth, stirring constantly. Bring to boil, reduce heat and simmer 12-15 minutes, stirring every 3-4 minutes.
- 6. Add black beans during last 5 minutes of cooking.
- 7. Remove from heat, stir in spinach and Parmesan until wilted and melted.
- 8. Let rest 3-5 minutes, garnish with parsley and serve.
Notes
Store leftovers up to 4 days refrigerated. Add extra broth when reheating as orzo absorbs liquid.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8g
- Sodium: 920mg
- Fat: 18g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 28g