This dish is comfort food at its finest — creamy orzo pasta tossed in a velvety butternut squash sauce, layered with savory Italian sausage, and finished with fresh thyme and sage for that perfect autumn touch. It’s cozy, satisfying, and packed with seasonal flavor!
Contents
You can make it with roasted butternut squash purée for extra depth or keep it quick with canned pumpkin — both taste incredible.
Why You’ll Love This Recipe
- Creamy & Cozy – Silky squash sauce coats every piece of orzo.
- Savory Depth – Italian sausage adds richness and heartiness.
- Herb-Kissed – Fresh thyme & sage make it taste like fall in a bowl.
- Flexible – Works with homemade butternut squash purée or canned pumpkin.
Ingredients (Serves 4)
- 1 lb (450g) Italian sausage (mild or spicy), casings removed
- 1 ½ cups orzo pasta
- 2 cups butternut squash purée (or canned pumpkin)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1 tsp fresh sage, chopped (or ½ tsp dried)
- ½ tsp nutmeg (optional, for warmth)
- 2 ½ cups chicken or vegetable broth (plus more as needed)
- ½ cup heavy cream (or half-and-half)
- ½ cup freshly grated Parmesan cheese
- Salt & black pepper, to taste
- Red pepper flakes (optional, for heat)
Step-by-Step Instructions
Step 1: Cook the Sausage
- Heat a large skillet or Dutch oven over medium heat.
- Add sausage and cook until browned and crumbly. Remove and set aside.
Step 2: Sauté the Aromatics
- In the same pan, add olive oil.
- Sauté onion until softened (3–4 minutes), then stir in garlic, thyme, sage, and nutmeg.
Step 3: Toast the Orzo
- Add orzo to the pan and stir for 1–2 minutes until lightly golden.
Step 4: Add Broth & Squash
- Pour in broth and squash purée. Stir well.
- Simmer, stirring often, until the orzo is tender and creamy (10–12 minutes).
Step 5: Finish the Dish
- Stir in cream, Parmesan, and cooked sausage.
- Season with salt, pepper, and optional red pepper flakes.
Step 6: Serve & Garnish
- Spoon into bowls and top with extra Parmesan, fresh thyme, and sage leaves.
Tips & Variations
- Make it lighter: Use milk instead of cream.
- Veggie boost: Add spinach, kale, or roasted mushrooms at the end.
- Vegan swap: Use plant-based sausage, coconut milk, and nutritional yeast.
- Extra cozy: Roast your butternut squash with olive oil and salt before puréeing for deeper flavor.
Quick Info
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
