Sausage and Butternut Orzo One-Pot
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Ingredients
- 6 pork sausages
- 300 g butternut squash
- 300 g orzo
- 700 ml chicken stock
- 1 onion
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 597 kcal
- Protein
- 22.4 g
- Carbohydrate
- 72.7 g
- of which sugars
- 7.2 g
- Fat
- 23.6 g
- of which saturates
- 7.5 g
- Fibre
- 5.3 g
- Salt
- 2.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the sausages for 5-6 minutes, then remove and slice into chunks.
- 2
Add the chopped onion to the pan and cook for 5 minutes until softened.
- 3
Peel and dice the butternut squash and add to the pan with the orzo, stirring for 1 minute.
- 4
Pour in the chicken stock and bring to a simmer.
- 5
Return the sliced sausages to the pan, cover and cook for 12-15 minutes, stirring occasionally, until the orzo and squash are tender and the sausages are cooked through with no pink remaining.
- 6
Season to taste.
- 7
Serve immediately.
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