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Orzo, Butternut, Chard & Sausage Medley (V)

Prep: 5 min
Cook: 25 min
Total: 30 min

Ingredients for 6 servings

  • 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


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.