• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Creamy Butternut Squash Orzo with Sausage

    Published: Oct 27, 2021 / 30 Comments

    4.6K shares
    • Facebook1.4K
    Recipe Print

    Creamy Butternut Squash Orzo with Sausage is the ultimate Fall dinner: creamy, comforting, and delicious.  This simple recipe is easy to make, and it makes a beautiful presentation with minimal effort.   It might become one of your favorite family dinners!

    butternut squash orzo with sausage in a stainless steel pan

    Butternut squash orzo

    If you love butternut squash, you will love the flavors and the creamy texture of this delicious orzo pasta.  In this recipe, butternut squash orzo is combined together with Italian sausage (you can use spicy, mild, or sweet Italian sausage), freshly made butternut squash puree, and fresh herbs (thyme and sage) to create a well-balanced flavor.  This tasty fall dinner will bring warmth and coziness to your table, and it was inspired by butternut squash gnocchi with sausage - another delicious Autumn pasta dish.

    Quick and easy recipe

    This easy butternut squash orzo takes only 40 minutes to make (if you already have butternut squash puree)!

    Please note: the 40 minutes total preparation and cooking time assumes that you have already had (or have prepared) the butternut squash puree in advance.  I recommend that you roast the butternut squash and puree it in advance.  It will save a lot of time in preparing this recipe.

    butternut squash orzo with sausage in a stainless steel pan

    What is orzo?

    Orzo is a short-cut pasta resembling long-grain rice in shape.  It is made from flour, like usual pasta.  Often, orzo is made with semolina (durum wheat used for making pasta).

    What type of orzo to use?

    When I was shopping for orzo to make this recipe, I realized that my store had several varieties of it.  To be precise, my store had a choice of different sizes of orzo.  I chose the kind of orzo that was larger in size compared to other varieties.    I bought orzo by Delallo brand, Number 65 cut.  It was large enough to my liking.

    How to make butternut squash puree

    I recommend preparing the butternut squash puree in advance.  This will reduce your actual cooking times for the butternut squash orzo.   Plus, you will only need 1 cup of puree, and it's likely that you will have much more than that after roasting whole butternut squash.

    1) Preheat oven to 375 Fahrenheit.  Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half.

    halved butternut squash on a baking sheet
    2) Place the squash on the baking sheet cut side down and roast in the preheated oven at 375 F for about 30 minutes.

    3) Remove the squash from the oven and let it cool.  Once the butternut squash is cooled, peel it, and scrape out the flesh to a plate.
    4) Place and process butternut squash flesh in the food processor (or blender), working in batches, if necessary.
    cooked butternut squash in a food processor
    5) Process it until very smooth and creamy.
    butternut squash puree in a food processor
    6) Now, you have the butternut squash puree ready to use in this recipe.  You will need only 1 cup of it.  Refrigerate or freeze the rest.

    Storage tips

    Because the sauce for butternut squash orzo is made without any cheese, this recipe is easy to store and reheat.  You can also make this ahead.

    • Fridge. Store butternut squash orzo in an airtight container in the refrigerator for up to 5 days.
    • Reheat in the microwave oven.  Reheat the refrigerated butternut squash orzo in a microwave oven for about 1 minute. Taste and reheat for 30 seconds more, if needed.
    • Reheat on the stovetop. You can also reheat this in a large, high-sided skillet on the stovetop on low-medium heat.  When using this method, add a small amount of heavy cream, or half-and-half, or milk to thin out the sauce when reheating.

    butternut squash orzo with sausage in a stainless steel pan

    What to serve with butternut squash orzo

    Because this recipe features a rich and creamy sauce, a slice of bread or a simple salad will work the best.

    • Bread.  Serve butternut squash orzo with a slice of warm Italian bread, garlic bread, or olive bread loaf. Or, make your own simple loaf of bread - try this popular and easy bread recipe made in a bread machine.
    • Green salad.   Make a simple salad, using your favorite greens, such as spinach, arugula, or kale.  Dress the salad with a basic salad dressing made with olive oil, a small amount of balsamic vinegar, coarsely ground black pepper, and shredded Parmesan cheese.
    • More salad choices. Serve butternut squash orzo with a simple spinach salad or cranberry spinach salad with cashews and goat cheese.  Or, try arugula salad with balsamic dressing and pine nuts.  Another great choice is an arugula salad with apples, cranberries, and pecans.

    Other butternut squash recipes you might like

    If you enjoyed this creamy butternut squash orzo, you might like these Fall-inspired dinners:

    • Creamy Butternut Squash Pasta with Sausage and Spinach
    • Creamy Butternut Squash Gnocchi with Sausage
    • Creamy Ground Turkey Pasta with Butternut Squash and Spinach
    butternut squash orzo with sausage in a stainless steel pan
    4.85 from 110 votes

    Creamy Butternut Squash Orzo with Sausage

    Creamy Butternut Squash Orzo with Sausage is the ultimate Fall dinner: creamy, comforting, and delicious.  This simple recipe is so easy to make - it will surely become one of your favorite family dinners!
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Main Course
    Cuisine American, Italian
    Servings 4 people
    Calories per serving 822 kcal
    Author: Julia

    Ingredients

    • 12 oz Italian sausage casings removed (I used 3 sausage links)
    • 1 tablespoon olive oil
    • 1 cup heavy cream
    • ½ cup chicken broth
    • 1 cup butternut squash puree
    • 3 cloves garlic minced
    • 10 oz orzo uncooked
    • 2 tablespoons fresh sage chopped
    • 2 tablespoons fresh thyme
    • salt and coarsely ground black pepper to taste
    US Customary - Metric

    Instructions 

    Cook sausage

    • Remove the sausage from casings, and slice the sausage. Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.
    • Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to get the sausage slices browned. Flip over to the other side and cook for 2 more minutes.

    Make creamy butternut squash sauce

    • To the same skillet with sausage, add heavy cream, chicken stock, butternut squash puree, and minced garlic.
    • Bring the sauce to a boil on medium heat, reduce to low-medium heat, stir everything well. Cook for about 5 or more minutes. Make sure the garlic is cooked to your liking, and the sauce thickens. Cook longer if you would like a thicker sauce. Remove from heat.
    • While the sauce cooks for 5 or more minutes, cook the orzo as described below.

    Cook orzo

    • Bring a pot of water to boil. Cook orzo according to package instructions. In my case, I cooked orzo al dente for 7 minutes in a pot of boiling water. Remove from heat. Drain but do not rinse.

    Assembly

    • Add cooked orzo to the skillet with creamy butternut squash and sausage. Stir in half of the fresh sage and half of the fresh thyme.
    • Cook over medium-high heat for 2 minutes. Remove from heat.
    • Season with salt and freshly ground coarse black pepper.
    • Tip: use your best judgment about the salt. If the sausage is salty enough, you might not need to add any extra salt.
    • When serving, top with the remaining half of the fresh sage and the remaining half of the fresh thyme.

    Notes

    • The total cooking time does not include the time required for roasting the butternut squash and making the butternut squash puree.  I recommend that you do that in advance.
    • Refrigerate or freeze the leftover butternut squash puree in an airtight container.  Because you will be roasting whole butternut squash, you will have more than you need (1 cup) for this recipe.  
    • If you don't have fresh thyme use dried thyme.    Use ½ teaspoon of dried thyme (not powdered) or ¼ teaspoon of powdered dried thyme.
    • Italian sausage. I used 3 links of spicy Italian sausage. You can also use sweet or mild Italian sausage.
    • Remove the casings. I removed the casings and sliced the sausage.  I prefer the texture of the sausage without the casings so I recommend this step

    Nutrition

    Nutrition Information
    Creamy Butternut Squash Orzo with Sausage
    Amount per Serving
    Calories
    822
    % Daily Value*
    Fat
     
    54
    g
    83
    %
    Saturated Fat
     
    24
    g
    150
    %
    Polyunsaturated Fat
     
    5
    g
    Monounsaturated Fat
     
    21
    g
    Cholesterol
     
    146
    mg
    49
    %
    Sodium
     
    758
    mg
    33
    %
    Potassium
     
    608
    mg
    17
    %
    Carbohydrates
     
    61
    g
    20
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    24
    g
    48
    %
    Vitamin A
     
    4762
    IU
    95
    %
    Vitamin C
     
    18
    mg
    22
    %
    Calcium
     
    125
    mg
    13
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword butternut squash orzo
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
    « Roasted Brussels Sprouts Salad with Figs, Almonds, and Butternut Squash
    Creamy Mushroom Pork Chops »
    4.6K shares
    • Facebook1.4K

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Art Keene

      March 12, 2023 at 7:27 pm

      This has become a favorite. We've made a few changes. We double the garlic and sauté it with the last minute of the sausage sauce. We use 1.5 -2 cups of pureed squash and a full cup of stock. Instead of spicy Italian sausage we use Andouille chicken sausage which has a lot of heat and allows us to forgo red meat. Turns out quite tasty. A great recipe.

      Reply
      • Julia

        March 18, 2023 at 5:39 pm

        Art, I love your changes, especially the use of Andouille chicken sausage - that sounds so delish! Thank you for taking the time to share this wonderful feedback! ❤️

        Reply
    2. Liese

      December 03, 2022 at 8:20 pm

      First time user of your recipes - this was AMAZING!!! I made it exactly as you listed and everyone loved it. I like buttercup squash but not butternut so I was apprehensive, but this was delicious. Thanks for sharing!

      Reply
      • Liese

        December 03, 2022 at 8:21 pm

        And I might add, nobody in my family had ever had orzo pasta before which I was also apprehensive of! Turns out we all like orzo pasta and I'll be integrating that into my cooking more often from here on out.

        Reply
        • Julia

          December 05, 2022 at 10:09 pm

          Liese, this comment made me smile 🙂 - glad you discovered orzo pasta - it's delicious and so easy to cook.

          Reply
      • Julia

        December 05, 2022 at 10:07 pm

        Liese, I am glad you tried one of my recipes and glad it was a success! 🙂 Thank you for taking the time to share such a positive comment! 🙂

        Reply
    3. Dodie

      November 29, 2022 at 8:49 am

      I am making this TODAY!

      Reply
      • Julia

        December 06, 2022 at 12:42 am

        Dodie, I like your determination! 🙂

        Reply
    4. Ann Friemel

      November 11, 2022 at 9:02 pm

      My family loved it! Thanks!!

      Reply
      • Julia

        November 12, 2022 at 9:44 pm

        So glad everyone enjoyed it! 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I make and test all of the recipes presented on this site.

    I also do all of the writing and the original food photography (and sometimes travel) for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.