
Pumpkin isn’t just for desserts. This creamy orzo gives pumpkin a savory side and is an easy fall dinner staple. It’s a one-pot dish that comes together quickly with very little effort. The orzo cooks in its own sauce, making it almost like risotto, but even easier. The chicken sausage gets a quick sear to crisp it up and this pasta dish is one of our favorite ways to use it. If you love this dish, you’ll really love our brown butter butternut squash pasta.
Did you try making this? Let us know how it went in the comments!
Ingredients
- 1 Tbsp.
extra-virgin olive oil
- 12 oz.
sweet Italian chicken sausage, sliced
- 1
small yellow onion, chopped
- 2
cloves garlic, finely chopped
- 12 oz.
orzo
- 1/2 cup
dry white wine
- 2 1/2 cups
low-sodium chicken broth
- 1 cup
heavy cream
- 1 cup
pumpkin puree
- 1 Tbsp.
chopped fresh sage, plus more for serving
- 1 Tbsp.
chopped fresh thyme, plus more for serving
Pinch of cayenne pepper
Kosher salt
Freshly ground black pepper
- 1/2 cup
shredded Gruyère
Directions
- Step 1In a large skillet over medium heat, heat oil. Add sausage and cook, stirring occasionally, until golden brown on both sides, 6 to 8 minutes. Transfer to a plate.
- Step 2In same skillet over medium-high heat, cook onion, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add orzo and stir to toast, about 1 minute. Add wine, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until liquid is completely reduced, 1 to 2 minutes. Pour in broth, then stir in cream, pumpkin, sage, thyme, and cayenne; season with salt and black pepper. Bring to a simmer, then reduce heat to low. Cook, stirring often, until orzo is al dente, about 10 minutes.
- Step 3Return sausage and any accumulated juices to skillet. Stir in cheese until melted and combined; season with salt and black pepper, if needed.
- Step 4Divide orzo mixture among plates. Top with sage and thyme.