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.