Description
This Butternut Squash and Black Bean Orzo with Sausage and Spinach is a hearty and flavorful one-pan meal combining tender roasted butternut squash, savory sausage, nutrient-packed spinach, and protein-rich black beans. The addition of orzo pasta and a bright hint of lemon juice brings the dish together for a comforting yet vibrant dinner option that’s perfect for any season.
Ingredients
Scale
Orzo and Vegetables
- 2 cups orzo pasta
- 1 medium butternut squash, peeled, seeded, and diced
- Salt and pepper, to taste
- 4 cups fresh spinach
- Juice of 1 lemon
Meat and Seasoning
- 1 pound sausage (chicken or turkey, casings removed)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
Other Ingredients
- 2 tablespoons olive oil, divided
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil and season well with salt and pepper. Spread it evenly on a baking sheet and roast for 25-30 minutes, or until the squash is tender when pierced with a fork.
- Cook the orzo: While the squash roasts, bring a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain the orzo thoroughly and set aside.
- Brown the sausage: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Continue cooking until the sausage is fully browned and no longer pink inside.
- Sauté onion and garlic: Add the finely chopped onion and minced garlic to the skillet with the sausage. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and aromatic.
- Add seasonings and vegetables: Stir in the ground cumin and cook for another minute to release its flavor. Then add the drained black beans and fresh spinach, stirring until the spinach wilts and everything is evenly combined.
- Combine with roasted squash and orzo: Add the roasted butternut squash to the skillet mixture, folding gently to mix. Next, fold in the cooked orzo pasta and sprinkle the grated Parmesan cheese over the top, mixing carefully to combine all ingredients without mashing.
- Finish with lemon and seasoning: Squeeze fresh lemon juice over the entire skillet mixture. Taste and adjust salt and pepper as needed to balance flavors.
- Serve and garnish: Serve the orzo mixture warm, optionally garnished with freshly chopped parsley for a pop of color and freshness.
Notes
- You can substitute chicken or turkey sausage with vegetarian sausage for a different protein option.
- Leftover roasted squash can be stored separately and added when reheating to maintain texture.
- Feel free to use kale or Swiss chard instead of spinach if preferred.
- For a creamier texture, add a splash of cream or a dollop of Greek yogurt when mixing in the orzo.
