I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!



Friday, October 25, 2024

Squash, Black Bean, Orzo and Sausage

Pumpkin, butternut, spaghetti or acorn squash are all readily available at this time of year, fiber rich and full of nutritional goodness! Try one or more in this wholesome dish.

Ingredients:

 2 cups cubed pumpkin, butternut squash or other hard squash

1 cup cherry tomatoes

2 tbsps olive oil

salt and pepper to taste

10 oz Italian sausage, cut in 1" pieces

1 cup orzo

1 1/2 cups canned black beans

2 cups chopped spinach


Toss squash with 2 tsps olive oil, salt and pepper. Roast on a lined baking sheet and 400°F for 15 minutes. Add any tender squash (I had slices of miniature spaghetti squash here) tossed with 1 tsp olive oil, salt and pepper. Toss the tomatoes with 1 tbsp olive oil and spread each vegetable out beside the previously roasted squash along with the slices of sausage and return the pan to the oven for 15 minutes.

Cook the orzo in 2 cups of water. Bring to a boil then simmer 10 minutes. Remove from heat, add the spinach and cover.

Once the vegetables and sausage are cooked add the black beans to the pan and place back in the oven for 5-10 minutes or until the beans are heated through. Then toss everything together.

Serve along side the orzo and spinach or stir the vegetables, sausage, orzo and spinach together to serve.

You may like it served at the table with parmesan cheese. 

Serves 4

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