Butternut Squash Orzo With Chicken Sausage Food

BUTTERNUT SQUASH ORZO WITH CHICKEN SAUSAGE

Steps:

• Preheat oven to 400 Degrees. Place cubed butternut squash on one half of a baking sheet and drizzle with olive oil, salt, pepper, and garlic powder.
• Slice chicken sausage and place on the other side of the baking sheet. Bake the squash and sausage for 30 minutes.
• Add roasted butternut squash, maple syrup, cayenne, nutmeg, and chicken broth to a blender. Puree until smooth.
• In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Add the butternut squash puree, fresh rosemary, and the orzo.
• Stir orzo often, adding water or chicken broth as it cooks as needed. Cook until liquid is mostly absorbed and the orzo is al dente.
• Serve immediately garnished with parmesan cheese, additional rosemary, and the sliced roasted chicken sausage.

CHICKEN WITH CREAMY BUTTERNUT SQUASH ORZO

Steps:

• Peel and seed squash, then cut into 1/2 inch pieces. Mince garlic.
• Using meat pounder, pound thick part of chicken breast to 3/4 to 1 inch thickness. Season chicken with salt and pepper.
• Place chicken, skin side down, in cold 12 inch skillet, Cover and place over medium heat. Cook, without moving , unitl skin is golden brown, about 15 minutes. Continue to cook, covered, until skin is deep golden brown, rotating skillet halfway through cooking. Transfer to platter, tent with foil.
• While chicken cooks, melt butter in large sauce pan over medium heat. Add garlic and cook until fragrant, about thirty seconds. Stir in orzo and cook for one minute. Add squash and broth, bring to boil, and cook, stirring often, until orzo and squash are both tender, about 15 minutes.
• While orzo is cooking grate parmesan (1 cup) mince three tablespoons chives and squeeze 1 teaspoon lemon juice.
• Off heat stir in babay spinach, nutmeg, parmesan, 2 tablespponsschives and lemon juice. Let sit unccovered for 5 minutes to thicken. Sprinkle renaining chives over chicken.

BUTTERNUT SQUASH AND SAGE ORZO

Steps:

• Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/2 cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 1/2 cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary.
• Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.

BROWN-BUTTER ORZO WITH BUTTERNUT SQUASH

Steps:

• In a medium Dutch oven, or a large (12-inch) skillet, melt butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it doesn't burn.)
• Stir in shallots and cook, stirring occasionally, until slightly softened, about 2 minutes. Add squash, sage, a large pinch of salt, the 1/4 teaspoon black pepper and the 1/4 teaspoon red-pepper flakes, and cook until squash is golden at the edges and begins to soften, 12 to 17 minutes.
• Add stock and bring to a simmer. Stir in orzo, lemon zest and the 1 teaspoon salt. Cover the pan and simmer over medium-low heat until orzo is just tender and most of the liquid is absorbed, 14 to 18 minutes, stirring once or twice. If the pan dries out before the orzo and squash are tender, add a splash or two of water.
• Remove pan from heat and stir in Parmesan. Taste and add more salt if needed, and a squeeze of lemon juice if the dish needs brightness. Dollop with ricotta if using, and sprinkle with more grated Parmesan and black pepper just before serving, garnishing the top with more red-pepper flakes and sage.

BUTTERNUT SQUASH ORZO

Steps:

• In a deep skillet, melt butter with oil over medium-high heat.
• Add onion and cook for about 6 minutes, or until tender and starting to brown.
• Add garlic and cook for 30 seconds.
• Add squash and stir.
• Add 1/2 cup chicken broth and simmer over medium heat until liquid is absorbed and squash is barely tender.
• While it is simmering, bring the remaining broth to a boil.
• Add orzo and cook for about 8 minutes, until cooked al dente.
• Drain any excess liquid.
• Combine squash mixture with orzo and heat together for a few minutes, until the squash is tender.
• Pour into a bowl and toss with basil and cheese.
• Add salt and pepper to taste.