Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butternut Squash and Black Bean Orzo with Sausage and Spinach Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 2 reviews

  • Author: Eliza
  • Total Time: 1 hour
  • Yield: 4 servings

Description

A hearty and flavorful dish combining roasted butternut squash with savory sausage, black beans, tender spinach, and perfectly cooked orzo pasta. This one-pan meal balances sweetness, spice, and freshness for a satisfying dinner option that's ready in about an hour.

Ingredients

Butternut Squash

  • 2 cups butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Pasta

  • 1 cup uncooked orzo
  • 2 cups water

Meat and Vegetables

  • 1 tablespoon olive oil
  • 12 oz cooked sausage (such as Cajun, andouille, or smoked sausage), sliced into coins
  • 15 oz black beans, canned, rinsed, and drained
  • 5 oz fresh spinach
  • Fresh thyme, for garnish

Instructions

  1. Roast Butternut Squash: Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper until evenly coated. Spread the squash out in a single layer on a parchment paper-lined baking sheet, ensuring the pieces are not crowded to allow roasting. Roast in the oven on the middle rack for 30 minutes, then remove from the oven.
  2. Cook Orzo Pasta: While the squash roasts, combine 2 cups of water and 1 cup of uncooked orzo in a medium saucepan. Bring the water to a boil, then reduce heat to medium or medium-low to maintain a gentle simmer. Stir frequently to prevent sticking, and cook the orzo for about 10 minutes until it reaches an al dente texture. If water is absorbed too quickly, add small amounts more as needed. Once cooked, remove from heat, cover with a lid, and let rest for 5 minutes to finish cooking in residual steam.
  3. Cook Sausage: Heat 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium heat. Add the sliced cooked sausage and cook for about 5 minutes on one side until browned. Flip the pieces and cook for another 3 minutes on the other side until heated through and nicely caramelized.
  4. Combine Ingredients: To the skillet with sausage, add 5 ounces of fresh spinach and cook on medium-low heat until wilted. Stir in the rinsed and drained black beans and the cooked orzo (drain any excess liquid before adding). Gently fold in the roasted butternut squash cubes, mixing everything carefully to combine without mashing the squash.
  5. Season and Serve: Adjust the mixture with salt and pepper to taste. Garnish with fresh thyme leaves to add a fragrant herbal note, then serve warm.

Notes

  • Use cooked sausage for convenience, but feel free to brown raw sausage thoroughly before proceeding if preferred.
  • Adding fresh thyme at the end preserves its flavor; dried thyme can be used during cooking but add less due to its potency.
  • For a spicier dish, choose Cajun or andouille sausage varieties.
  • Make sure orzo is cooked al dente to prevent it from becoming mushy after combining with other ingredients.
  • The recipe can be made gluten-free by substituting the orzo with a gluten-free pasta alternative.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://recipekind.com/butternut-squash-and-black-bean-orzo-with-sausage-and-spinach-recipe/