Butternut Squash and Sausage Orzo with Kale

Orzo with sausage, kale and butternut squash is just one of those hearty, seasonal meals my family always comes back to. I hope yours loves it too!

Ingredients:

– Olive oil – Turkey sausage – Red onion – Garlic cloves – Butternut squash – Cherry tomatoes – Dried sage – Dried thyme – Red pepper flakes – Low sodium chicken      broth (or bone broth) – Dried orzo – Kale – Feta

Why do you remove the casing from the sausage?

Although the casing is edible, I like removing the casing for pasta skillets like this one as it allows you to use the ground meat while still getting all the flavours of the sausage!

Storage

Leftover butternut squash orzo can be stored in the fridge for up to 3 days in an airtight container. To freeze, pour into a freezer container and freeze for up to 3 months. The orzo can be defrosted in the fridge overnight. Reheat by adding contents to an oven safe dish, cover with tinfoil and bake for about 40 minutes at 375F.

Top Tip

To remove the casing from the sausage, use a sharp knife to gently cut a slit lengthwise from end to end. When adding the kale, you will need to do it in batches. Add 1 cup at a time and stir until it wilts to help fit it all.

Can you use frozen butternut squash?

Yes! You can throw it in frozen; no defrosting necessary. The best time saver, especially if you hate cutting squash like me!

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Check this link below to get the recipe!

Hi I'm Nicole! I’m a Registered Dietitian, recipe developer and content creator on a mission to help individuals rediscover the joys of cooking with easy, accessible, healthy recipes. On my page you'll find yummy recipes, wellness tips, and even some of my favourite travel and lifestyle recommendations!

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