Ingredients
- 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
Directions
- 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.
- 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.
- In a large, deep skillet, brown the sausage then add the shallots and garlic to cook for 1-2 minutes.
- Add sage, thyme, and a little salt, pepper, and red pepper flakes to the skillet and cook for another minute.
- Start a pot of water on high heat
- 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.
- Add more salt, pepper, and red pepper flakes to taste, if needed.
- Served topped with freshly grated parmesan and a few pea shoots.