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Author:
Kevin Curry
Orzo, Butternut, Chard & Sausage Medley (V)
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Nutrition per serving
Orzo, Butternut, Chard & Sausage Medley (V)
Ingredients for 6 servings
Substitution
Note
- 1 1/2 cups uncooked whole wheat orzo
- spray avocado oil
- 2 cups (~240g) butternut squash, chopped into small 1/2inch cubes
- pinch of sea salt & pepper
- 1/2 tablespoon maple syrup
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 cups finely chopped red chard (or kale)
- 3 garlic cloves, minced
- ~150g (2) vegan sausages, chopped into small pieces
- 2 tablespoons FRESH herbs of your choice, I used thyme
- sea salt & pepper to taste
Steps
Step 1
Cook orzo according to the package instructions, then drain and set aside.
Step 2
Set a nonstick skillet on medium high heat. Once hot, spray with oil and add the butternut squash in a SINGLE layer in the skillet (if possible, avoid piling). Cover and let it cook for 3 – 5 minutes, until sear marks appear. Then remove the top, then toss the butternut squash in the skillet with a pinch of sea salt & pepper. If desired, add a little maple for extra flavoring.
Step 3
Add a tablespoon of olive oil along with the chopped onion. Toss everything in the skillet for 2 -3 minutes, until the onion begins to brown. Then, add chard (or kale) along with the garlic. Toss for 1 – 2 minutes, then make a hole in the skillet.
Step 4
Add the vegan sausage and chop it up as it cooks in the middle of the skillet. Then toss everything together for 2 – 3 minutes.
Step 5
Reduce the heat to low-medium, then fold in the orzo and the fresh herbs. Season to taste with sea salt & pepper.
Want more Vegan recipes?
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Roasted Red Pepper & Tomato Pesto Recipe
Orzo, Butternut, Chard & Sausage Medley (V)
Kevin Curry
INGREDIENTS
- 1 1/2 cups uncooked whole wheat orzo
- spray avocado oil
- 2 cups (~240g) butternut squash, chopped into small 1/2inch cubes
- pinch of sea salt & pepper
- 1/2 tablespoon maple syrup
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 2 cups finely chopped red chard (or kale)
- 3 garlic cloves, minced
- ~150g (2) vegan sausages, chopped into small pieces
- 2 tablespoons FRESH herbs of your choice, I used thyme
- sea salt & pepper to taste
INSTRUCTIONS
-
Cook orzo according to the package instructions, then drain and set aside.
-
Set a nonstick skillet on medium high heat. Once hot, spray with oil and add the butternut squash in a SINGLE layer in the skillet (if possible, avoid piling). Cover and let it cook for 3 – 5 minutes, until sear marks appear. Then remove the top, then toss the butternut squash in the skillet with a pinch of sea salt & pepper. If desired, add a little maple for extra flavoring.
-
Add a tablespoon of olive oil along with the chopped onion. Toss everything in the skillet for 2 -3 minutes, until the onion begins to brown. Then, add chard (or kale) along with the garlic. Toss for 1 – 2 minutes, then make a hole in the skillet.
-
Add the vegan sausage and chop it up as it cooks in the middle of the skillet. Then toss everything together for 2 – 3 minutes.
-
Reduce the heat to low-medium, then fold in the orzo and the fresh herbs. Season to taste with sea salt & pepper.
