Creamy Pumpkin Orzo with Chicken Apple Sausage & Butternut Squash
This dish has it all. Savory, Sweet, Protein & Veggies, Pasta. This is definitely a new family favorite and I'm confident it'll be a favorite of yours too.
GLUTEN FREE DINNER RECIPE
Lauren Vasnelis
10/17/2026
Creamy Butternut Squash Orzo with Chicken Apple Sausage
This Creamy Butternut Squash Orzo with Chicken Apple Sausage is everything I love about fall cooking in one delicious, cozy dish! It’s creamy, savory, a little sweet, and packed with those warm, comforting flavors that make fall meals so special.
The combination of roasted butternut squash, savory chicken apple sausage, and creamy pumpkin orzo makes this one of my favorite fall-inspired dinners. And I especially love the Craisins! They add little bursts of sweetness that work beautifully with the savory flavors.
One of the best things about this recipe is how easily everything comes together. While the butternut squash and sausage roast in the oven, the orzo cooks right on the stovetop. The pumpkin purée creates a creamy sauce without needing heavy cream or cheese, keeping everything naturally dairy-free.
I use Jovial gluten-free orzo, which has become one of my favorite gluten-free pasta products. It holds its texture beautifully, even after a few days in the refrigerator, which makes this dish great for leftovers.
And of course, I make mine completely gluten-free and dairy-free, but this recipe is for everyone! You can easily substitute conventional ingredients at a 1-to-1 ratio if you don’t follow either of those diets.
Perfect for a cozy fall dinner, a weekend family meal, or even a holiday gathering!
Servings: 6
Total Time: 35–45 minutes
Oven Temperature: 400°F
Main Ingredients: 8
Equipment
Large baking sheet
Large, deep sauté pan
Ingredient Breakdown
Gluten-Free Orzo
Orzo is a small, rice-shaped pasta that’s perfect for creamy dishes, soups, and casseroles. Even though it looks like rice, it’s actually pasta!
I use Jovial gluten-free orzo, and I genuinely can’t recommend it enough. It’s the only gluten-free orzo I’ve personally been able to find, and it behaves remarkably similarly to traditional orzo.
One of my favorite things about it is how well it holds up after cooking. Some gluten-free pastas become mushy or fall apart after refrigeration, but I’ve found that Jovial maintains its texture beautifully for days.
If gluten isn’t an issue for you, regular orzo works perfectly well here too.
Chicken Apple Sausage
I use Al Fresco Chicken Apple Sausage for this recipe. It has a wonderful balance of savory and slightly sweet flavors that works especially well with the pumpkin, butternut squash, and fresh herbs.
I also love that it’s fully cooked, which makes preparation incredibly easy. You really only need to heat it through and give it a little color in the oven.
If you’re following a gluten-free diet, always check the packaging to make sure the specific sausage you’re purchasing meets your dietary needs.
You can also substitute another chicken sausage or your favorite fully cooked sausage.
Butternut Squash
Butternut squash is one of my favorite fall vegetables because of its naturally sweet, slightly nutty flavor.
It also provides fiber, potassium, and beta-carotene, which the body converts into vitamin A.
Roasting brings out its natural sweetness and gives it a tender texture that pairs beautifully with creamy orzo.
I personally buy my butternut squash already peeled and cubed. It saves so much preparation time, and for a recipe like this, I don’t see any reason to make things more complicated than they need to be.
Pumpkin Purée
Pure pumpkin purée is what makes this orzo creamy without needing traditional cream or cheese.
It has a mild, earthy flavor that works beautifully with roasted squash and savory sausage. It also helps create a rich sauce that coats the pasta.
Make sure you’re using 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling contains additional ingredients and seasonings that would change the flavor of this savory dish.
Chicken Broth
Chicken broth adds savory flavor while providing the liquid needed to cook the orzo.
Because the pasta cooks directly in the broth, it absorbs that flavor rather than plain water. The starch released by the orzo also helps create a creamy consistency when combined with the pumpkin purée.
Vegetable broth is an easy substitute if that’s what you prefer.
Garlic
Garlic gives the dish a savory foundation and helps balance the naturally sweeter ingredients.
Its flavor works especially well with sage, thyme, and chicken sausage, keeping the finished dish firmly in savory dinner territory.
Fresh Sage
Sage is one of those herbs that immediately makes me think of fall.
It has an earthy, slightly woodsy flavor that pairs beautifully with pumpkin, butternut squash, and sausage.
Fresh sage adds a wonderful depth of flavor without needing a long list of additional seasonings.
Craisins
I love adding Craisins to savory fall recipes because they give you little bursts of sweet-tart flavor.
They work especially well here because they contrast with the savory sausage, garlic, and herbs.
I personally like my Craisins a little softer, so I let them cook briefly in the broth with the orzo. If you prefer them chewier, you can add them at the end instead.
Ingredients
Main Ingredients
12 ounces gluten-free orzo (1 box)
I use Jovial gluten-free orzo.
8 chicken apple sausages
I use Al Fresco Chicken Apple Sausage.
1½ pounds butternut squash, cubed
1 cup pure pumpkin purée
Not pumpkin pie filling.
3 cups chicken broth, plus additional broth as needed
3 cloves garlic, minced
1 tablespoon fresh sage, chopped
½ cup Craisins
Seasonings
1 tablespoon thyme, plus more to taste
Salt, to taste
Black pepper, to taste
¼ teaspoon cinnamon, optional
Optional Add-In
2–3 cups fresh spinach
Instructions
1. Roast the Butternut Squash
Preheat your oven to 400°F.
Spread the cubed butternut squash evenly onto a large baking sheet.
I buy my butternut squash already peeled and cubed to save time, but you can absolutely prepare your own.
Season with salt, black pepper, and thyme.
Roast for approximately 15 minutes.
2. Add the Chicken Sausage
After the butternut squash has roasted for 15 minutes, carefully remove the baking sheet from the oven.
Add the chicken apple sausage directly to the baking sheet.
You can slice the sausage into rounds before roasting or leave it whole. I personally roast mine whole and slice it afterward, but either method works.
Return the baking sheet to the oven and roast for an additional 10–15 minutes, until the butternut squash is tender and the sausage is heated through and lightly browned.
Remove from the oven and set aside.
3. Sauté the Garlic and Sage
While the squash and sausage are roasting, lightly coat the bottom of a large, deep sauté pan with cooking spray.
Add the minced garlic and fresh sage.
Sauté for less than one minute, just until fragrant.
Be careful not to burn the garlic.
4. Toast the Orzo
Add the dry orzo directly to the sauté pan with the garlic and sage.
Stir and toast for approximately one minute, allowing the pasta to pick up the flavors from the garlic and herbs.
5. Cook the Orzo
Pour in approximately 3 cups chicken broth and bring to a gentle simmer.
Continue simmering, stirring frequently, until the orzo is almost completely cooked.
This may take a little longer than the cooking time listed on the package.
If you’re using gluten-free orzo, keep additional chicken broth nearby. Gluten-free orzo can absorb quite a bit of liquid, and you may need to add more broth throughout the cooking process.
You want the pasta tender without allowing the pan to become completely dry.
6. Add the Craisins
When the orzo is almost completely cooked, stir in the Craisins.
I like adding mine a little early because I prefer them softer rather than chewy.
Allow them to simmer with the orzo for approximately 2–3 minutes, giving them time to absorb some of the warm broth and soften.
If you prefer your Craisins chewier, you can wait and add them at the end instead.
7. Make the Creamy Pumpkin Sauce
Add the pure pumpkin purée directly to the orzo.
Stir until the pumpkin combines with the remaining broth and creates a creamy sauce that coats the pasta.
Taste and adjust your salt, black pepper, and thyme as needed.
If the sauce becomes too thick, add a little additional chicken broth until you reach your preferred consistency.
If you’d like a little extra fall spice, you can also add ¼ teaspoon cinnamon. This is completely optional and wasn’t included in my original recipe.
8. Add the Spinach (Optional)
If you’re adding spinach, now is the time.
Stir the fresh spinach into the creamy orzo and cook for approximately 1–2 minutes, until wilted.
I didn’t use spinach in my original recipe, but it’s an easy addition if you want to include some greens.
9. Combine Everything
By now, your roasted butternut squash and chicken apple sausage should be ready.
If you roasted your sausage whole, slice it into rounds.
Add the sausage and roasted butternut squash to the creamy pumpkin orzo.
Gently stir everything together, being careful not to break apart the tender squash.
Taste once more and adjust the seasonings if necessary.
10. Serve and Enjoy
Serve warm and enjoy this cozy, creamy, sweet-and-savory fall dinner!
Lauren’s Tips 💛
Buy the Butternut Squash Already Cubed
I almost always buy my butternut squash already peeled and cubed.
It’s one of those shortcuts that genuinely makes cooking easier, especially when you’re trying to get dinner on the table without spending forever preparing vegetables.
You can absolutely cube your own, but don’t feel like you have to.
Keep Extra Chicken Broth Nearby
This is especially important if you’re using gluten-free orzo.
The pasta can absorb quite a bit of liquid as it cooks, and you don’t want it sticking to the pan or drying out before it’s tender.
I start with the broth listed in the recipe and add more as needed.
Let the Craisins Soften
I love Craisins in this recipe, but I prefer them a little softer.
Adding them during the last few minutes of cooking the orzo allows them to absorb some of the warm broth and become soft and plump.
If you prefer them chewy, add them after cooking instead.
Roast the Sausage Whole or Sliced
This is completely up to you.
I roast my chicken sausage whole and slice it afterward, but you can slice it before roasting if you prefer.
Both methods work, so do whatever makes preparation easier.
Don’t Overcook the Garlic
Garlic cooks quickly, especially when it’s minced.
I sauté mine with the sage for less than a minute before adding the orzo. You want the garlic fragrant, not browned or burnt.
Make the Sauce as Creamy as You Want
The pumpkin purée creates a naturally creamy sauce, but you can adjust the consistency with additional chicken broth.
If you want a thicker sauce, use a little less liquid. If you prefer a looser, creamier orzo, add another splash of broth.
Jovial Orzo Is Fantastic for Leftovers
I really love Jovial gluten-free orzo because it holds up so well after cooking.
In my experience, it maintains its texture beautifully in the refrigerator for days rather than becoming mushy or falling apart.
It’s one of my favorite gluten-free pasta products for exactly that reason.
Notes
This recipe makes approximately 6 servings.
Using pre-cubed butternut squash can significantly reduce preparation time.
The total preparation and cooking time is approximately 35–45 minutes, depending on how much preparation is needed.
I use Jovial gluten-free orzo, but conventional orzo can be substituted.
The chicken sausage I use is fully cooked. If substituting raw sausage, cook it thoroughly according to the package directions before adding it to the dish.
You may need additional chicken broth beyond the initial three cups, particularly when using gluten-free orzo.
Use pure pumpkin purée, not pumpkin pie filling.
The pumpkin purée creates the creamy sauce without needing dairy.
Cinnamon and spinach are optional additions and were not included in my original recipe.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Add a splash of broth when reheating if the orzo has thickened.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free and dairy-free, not every product I use is certified gluten-free. Always verify ingredient labels, especially on sausage, broth, orzo, and other packaged ingredients, to ensure they meet your dietary needs.
Frequently Asked Questions
What is orzo?
Orzo is a small pasta shaped like rice.
Even though it looks like rice, traditional orzo is made from wheat, so it isn’t naturally gluten-free.
For this recipe, I use Jovial gluten-free orzo.
Can I use regular orzo instead of gluten-free orzo?
Absolutely.
If gluten isn’t an issue for you, conventional orzo works perfectly well in this recipe.
Just keep in mind that different brands and varieties may absorb different amounts of liquid and have slightly different cooking times.
Why do you cook the orzo in chicken broth instead of water?
Cooking the orzo directly in chicken broth adds more savory flavor to the pasta.
It also allows the starch released during cooking to help create the creamy sauce when the pumpkin purée is added.
Do I have to roast the butternut squash separately?
I recommend it.
Roasting gives the butternut squash a deeper flavor and allows it to hold its shape when folded into the creamy orzo.
It also makes the cooking process easier because you can prepare the orzo while the squash is in the oven.
Can I use another kind of sausage?
Yes. Another fully cooked chicken sausage or your favorite sausage variety would work well.
Just remember that different sausage flavors can change the overall sweetness or seasoning of the dish.
Do I have to use pumpkin purée?
For this particular recipe, I recommend keeping it.
The pumpkin purée isn’t just another vegetable. It’s what creates the creamy sauce without needing traditional cream or cheese.
Can I use pumpkin pie filling?
No. You want 100% pure pumpkin purée.
Pumpkin pie filling contains additional sweeteners and spices that aren’t intended for this savory dish.
Can I leave out the Craisins?
Yes. While I love the sweet-tart flavor they add, you can leave them out if you prefer a more savory dish.
Can I add spinach?
Absolutely.
I didn’t include spinach in my original version, but you can add a few cups of fresh spinach toward the end of cooking.
It will wilt quickly into the warm orzo.
Can I add cinnamon?
Yes. A small amount of cinnamon can complement the pumpkin, squash, and chicken apple sausage.
I’d start with ¼ teaspoon, taste, and adjust if desired.
Cinnamon is optional and wasn’t part of my original recipe.
Why is my orzo absorbing so much broth?
Orzo absorbs liquid as it cooks, and different pasta varieties can behave differently.
Gluten-free pasta can be especially variable depending on the ingredients used to make it.
Keep additional broth nearby and add small amounts as needed until the pasta is tender.
Can I make this recipe ahead of time?
Yes.
You can roast the butternut squash and chicken sausage ahead of time and refrigerate them until you’re ready to prepare the orzo.
You can also make the entire dish in advance and reheat it with a little additional chicken broth to loosen the sauce.
How long will leftovers last?
Store leftovers in an airtight container in the refrigerator for approximately 3–4 days.
I find that Jovial gluten-free orzo holds its texture especially well, making this a great option for leftovers.
Can I make this recipe completely dairy-free?
Yes! The recipe is already designed to be dairy-free.
The pumpkin purée creates a creamy sauce without needing cream, cheese, or milk.
Just verify that your sausage, broth, and other packaged ingredients meet your dietary needs.
Is this a main dish or a side dish?
I consider this a complete dinner.
With the chicken apple sausage, orzo, roasted butternut squash, and creamy pumpkin sauce, it’s hearty enough to serve on its own.
It’s also a wonderful fall-inspired dish to bring to a family gathering or holiday dinner.