Recipe Details

Ingredients

• 1 tbsp. 

  extra-virgin olive oil

• 12 oz. 

  sweet Italian chicken sausage, sliced

• 1 

  small yellow onion, chopped

• 2 

  cloves garlic, finely chopped

• 12 oz. 

  orzo

• 1/2 c. 

  dry white wine

• 2 1/2 c. 

  low-sodium chicken broth

• 1 c. 

  heavy cream

• 1 c. 

  pumpkin puree 

• 1 tbsp. 

  chopped fresh sage, plus more for serving

• 1 tbsp. 

  chopped fresh thyme, plus more for serving

• Pinch of cayenne pepper

• Kosher salt

• Freshly ground black pepper

• 1/2 c. 

  shredded Gruyère

Description

1. Step 1In a large skillet over medium heat, heat oil. Add sausage and cook, stirring occasionally, until golden brown on both sides, 6 to 8 minutes. Transfer to a plate.
2. Step 2In same skillet over medium-high heat, cook onion, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add orzo and stir to toast, about 1 minute. Add wine, reduce heat to medium, and bring to a simmer. Cook, stirring occasionally, until liquid is completely reduced, 1 to 2 minutes. Pour in broth, then stir in cream, pumpkin, sage, thyme, and cayenne; season with salt and black pepper. Bring to a simmer, then reduce heat to low. Cook, stirring often, until orzo is al dente, about 10 minutes.
3. Step 3Return sausage and any accumulated juices to skillet. Stir in cheese until melted and combined; season with salt and black pepper, if needed.
4. Step 4Divide orzo mixture among plates. Top with sage and thyme.