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Butternut Squash and Black Bean Orzo with Sausage and Spinach

Butternut Squash and Black Bean Orzo with Sausage and Spinach Bliss

This Butternut Squash and Black Bean Orzo combines hearty flavors and wholesome ingredients for a nourishing dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Orzo Pasta Substitute with ditalini or fusilli for a twist.
  • 2 cups Butternut Squash Sweet potatoes can be used as a substitute.
For the Cooking
  • 2 tablespoons Olive Oil Avocado oil is a great alternative.
  • to taste teaspoon Salt Adjust to your personal taste preference.
  • to taste teaspoon Black Pepper Adjust to your personal taste preference.
For Protein and Flavor
  • 1 pound Sausage Opt for chicken or turkey sausage, or go plant-based with lentils.
  • 1 medium Onion Shallots can be a milder substitute.
  • 3 cloves Garlic Fresh cloves are best but dried garlic powder works in a pinch.
  • 1 teaspoon Ground Cumin Consider smoked paprika or coriander for variation.
For Creaminess and Nutrients
  • 1 can Black Beans Kidney beans or chickpeas are suitable substitutes.
  • 4 cups Fresh Spinach Kale or Swiss chard can be used instead.
For Finishing Touches
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast is a fantastic dairy-free option.
  • 1/4 cup Fresh Parsley Thyme or basil are good alternatives.
  • 2 tablespoons Lemon Juice Swap for lime juice for an alternate citrus zing.

Equipment

  • Oven
  • Large Skillet
  • pot
  • Baking sheet
  • colander
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Toss diced butternut squash in a bowl with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and fork-tender.
  2. Bring a pot of salted water to a boil and cook the orzo according to package instructions, about 8-10 minutes. Drain and return to the pot to keep warm.
  3. Heat a large skillet and add a splash of olive oil. Add the sausage, breaking it up as it cooks, for about 5-7 minutes until browned.
  4. Add chopped onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is translucent and fragrant.
  5. Sprinkle the ground cumin into the skillet, stir for 1 minute, then add the drained black beans and fresh spinach, stirring until spinach has wilted, about 2-3 minutes.
  6. Fold the roasted butternut squash, warm orzo, and grated Parmesan into the skillet, stirring for a couple of minutes until well mixed and heated through.
  7. Remove from heat and squeeze fresh lemon juice over the mixture. Stir and adjust seasoning with salt and pepper as needed.
  8. Serve the orzo mix onto plates and garnish with fresh parsley. Enjoy warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 200mgIron: 4mg

Notes

Cut the butternut squash into even pieces for consistent roasting. Don't overcrowd the baking sheet to avoid steaming.

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