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.
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 c.
dry white wine
- 2 1/2 c.
low-sodium chicken broth
- 1 c.
heavy cream
- 1 c.
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 c.
shredded Gruyère
Description
- 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.
