• 1 butternut squash, sliced in half lengthwise
  • olive oil
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 1 lb (16 oz) orzo, uncooked
  • 1 lb sweet Italian sausage, removed from casing
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • a few leaves of fresh sage, diced
  • a few sprigs of fresh thyme
  • a few leaves of fresh parsley, diced
  • a few handfuls of fresh spinach
  • salt, pepper, and red pepper flakes to taste
  • pea shoots and/or parsley for topping
  • parmesan cheese, freshly grated for topping


  1. Roast the squash: Preheat the oven to 425, coat the butternut in olive oil, salt, and pepper, and roast the halves cut-side-down on a sheet pan for about 25 minutes.
  2. Puree the squash: Scoop the squash flesh out of the skins, add to food processor with 1/2 cup chicken stock, and process until smooth.
  3. In a large, deep skillet, brown the sausage then add the shallots and garlic to cook for 1-2 minutes.
  4. Add sage, thyme, and a little salt, pepper, and red pepper flakes to the skillet and cook for another minute.
  5. Start a pot of water on high heat
  6. Add remaining 1 1/2 cups chicken stock to skillet along with the squash puree and cream, stir until well combined, then mix in the spinach, parsley, and orzo.
  7. Add more salt, pepper, and red pepper flakes to taste, if needed.
  8. Served topped with freshly grated parmesan and a few pea shoots.