Elise's Recipe Box

• Autumn Orzo

  

  Orzo with Butternut, Sausage, and Sage

  I had previously posted a recipe for Orzo with Anything, primarily as a dish that works well with seemingly infinite combinations of spring and summer vegetables. But when Autumn comes, the leaves begin to turn, and the air is crisp, I need something a little heartier, and that can only mean one thing: sausage.We made this dish with salt and pepper sausage from the half hog that we bought this fall, raised just down the road on Red Tail Farm here in Goshen. In fact, the butternut squash grew in the garden across the fence from the hog wallow. As you can see from the photo, we ate a little too eagerly to get a good shot of the food!

  INGREDIENTS:

  • 1 lb bulk sausage
  • 1 small onion (chopped)
  • 1 clove garlic (minced)
  • 4 cups butternut squash (peeled, seeded, and diced)
  • 1 cup vegetable or chicken broth
  • 4 cups water
  • 1 cup orzo
  • 1/2 cup Parmesan cheese
  • 2 tablespoonsfresh sage (chopped; or 1 1/2 teaspoons dried)

  PREPARATION:

  Brown the sausage in a skillet and then transfer to a plate or bowl. Drain all but 2 tablespoons of the fat. In the same skillet, cook the onion until transluscent, then add garlic and cook for one more minute. Add butternut squash and stir to coat with onions and garlic. Add the cup of broth and simmer until squash is tender and liquid is absorbed, about 15 minutes. (If using dried sage, add it to the simmering squash instead of waiting until the end.)

  While the squash cooks, bring water to boil in a large saucepan and add orzo. Boil until al dente, about 7 minutes. Drain and transfer to a large serving dish.

  Add the sausage to the squash and heat through. Stir the squash and sausage into the orzo. Stir in cheese and sage and season with salt and pepper to taste.

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