Are you looking for a cozy, comforting dish that’s both gluten-free and bursting with flavor? Look no further than this Gluten-Free Pumpkin Sausage Orzo with Bread Crumb Topping!
Perfect for those crisp fall evenings, this dish combines the savory goodness of sweet Italian sausage with the earthy flavors of pumpkin and kale, all enveloped in hearty chickpea orzo. The toasted breadcrumb topping adds a delightful crunch that elevates this meal to a new level. Quick to prepare and full of wholesome ingredients, it’s an ideal weeknight dinner that the whole family will love, making it a great way to connect with your favorite autumn flavors.
The Inspiration
I’m always on the lookout for cozy and hearty meals, especially as the weather cools down. That’s why I’m excited to share this Gluten-Free Pumpkin Sausage Orzo with Bread Crumb Topping recipe. I love how pumpkin adds a creamy texture to the dish, making it feel rich and comforting without being heavy. The chickpea orzo and chicken sausage add extra protein, perfect for fueling busy days, while the mushrooms and kale contribute a burst of nutrients, making this dish feel wholesome and satisfying.
This recipe captures my love for sweet and savory flavors, making it a great choice for a cozy weeknight dinner or a special gathering. The crispy breadcrumb topping provides the perfect crunch, elevating the dish and making it feel indulgent while remaining gluten and dairy-free. I can’t wait for you to try this comforting meal that brings warmth and flavor to your table!
Kitchenware you’ll need:
- Dutch Oven: Almost this entire recipe is cooked up in a dutch oven!
- Sauté Pan: This one is perfect for toasting the bread crumbs.
Pairing Suggestions
Here are some great pairing suggestions for your Gluten-Free Pumpkin Sausage Orzo with Bread Crumb Topping that are also allergen-friendly:
- Roasted Sweet Potatoes: The natural sweetness of roasted sweet potatoes complements the savory flavors of the dish perfectly.
- Garlic Green Beans: Sautéed green beans with garlic add a crunchy and fresh element that pairs well with the rich orzo.
- Herbed Quinoa: A light and fluffy quinoa dish seasoned with fresh herbs offers a nice contrast to the creaminess of the orzo.
- Simple Arugula Salad: A salad of fresh arugula, lemon juice, and olive oil provides a peppery bite that balances the richness of the main dish.
- Sautéed Spinach with Garlic: Quickly sautéed spinach adds a vibrant green color and a nutritious boost that complements the flavors of the orzo.
- Deconstructed Stuffed Mushrooms: For a fun twist, try my deconstructed stuffed mushrooms. Sauté chopped mushroom stems with garlic, herbs, and gluten-free breadcrumbs or quinoa for a hearty side that complements the fall flavors of your meal.
Step by Step Directions:
Prepare the Sausage & Veggies: Slice the Applegate Organics Sweet Italian Sausage links in half and then cut them into 1/2-inch pieces. Also, dice the mushrooms, mince the garlic, and chop the fresh herbs.
Sauté Aromatics: In a Dutch oven, heat 1 tablespoon of olive oil over low-medium heat. Add the diced onions and minced garlic, sautéing for about one minute until the oil is fragrant.
Cook Sausage and Mushrooms: Add the sliced sausage and diced mushrooms to the Dutch oven along with the fresh Rosemary, Thyme, and Sage. Sauté for about 10 minutes, stirring occasionally, until the sausage begins to brown.
Toast the Orzo: Stir in the chickpea orzo, toasting it with the sausage and mushrooms for about one minute to enhance the flavors.
Add Liquids and Spices: Pour in the chicken broth and the unsweetened oat milk creamer. Add the pumpkin, salt, smoked paprika, black pepper, and Italian seasoning. Cook for 7-8 minutes.
Incorporate Kale: After 7-8 minutes, add the fresh kale to the dish. Cook for an additional 1-3 minutes until the kale wilts to your liking. Stir occasionally to prevent sticking. Once cooked, remove from heat and let cool slightly.
Prepare the Breadcrumb Topping: In a separate pan, heat 1 teaspoon of olive oil over low-medium heat. Add the minced garlic, cooking for about 30 seconds until fragrant. Then, add the gluten-free breadcrumbs and 1/4 teaspoon of salt.
Toast the Breadcrumbs: Stir the breadcrumbs in the pan, cooking for about 4-5 minutes until they begin to brown. Make sure to stir every minute to prevent burning.
Plate the Dish: Serve the pumpkin sausage orzo in bowls, topping each serving with the toasted breadcrumb mixture and a sprinkle of fresh ground black pepper.
Enjoy: Dig in and savor the comforting flavors of your Gluten-Free Pumpkin Sausage Orzo with Bread Crumb Topping!
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Gluten-Free Pumpkin Sausage Orzo with Bread Crumb Topping
- Total Time: 45 minutes
- Yield: 4 Servings 1x
Description
Cozy up with this Gluten-Free Pumpkin Sausage Orzo recipe! Packed with protein, veggies, and a crispy breadcrumb topping. Dairy-free too!
Ingredients
Orzo:
3 Applegate Organics Sweet Italian Sausage links, halved and sliced
1 cup Barilla Chickpea Orzo
2 cups chicken broth
1 cup pumpkin puree
1/2 cup Unsweetened Oat Milk Creamer
5 oz mushrooms, diced
3 cups fresh kale
1/2 white onion, diced
3 cloves garlic, minced
1 tbsp olive oil
1 tbsp fresh rosemary
1 tsp fresh thyme
1 sage leaf
1/2 tsp salt
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp Italian Seasoning
Bread Crumbs:
1/2 cup gluten-free panko breadcrumbs
1 tsp olive oil
1/2 tsp minced garlic
1/4 tsp salt
Instructions
- Slice your sausage links in half and then slice into 1/2 inch pieces. Also, dice your mushrooms, fresh garlic, and herbs.
- In a dutch oven, add your olive oil, onions, and garlic. Sauté for about one minute over low-medium heat until the oil is fragrant.
- Add your sausage, mushrooms, rosemary, thyme, and sage to the dutch oven. Sauté for about 10 minutes until your sausage begins to brown.
- Add your orzo to the dish and toast the orzo with the flavors for one minute before adding liquid.
- Add the chicken broth, pumpkin, and spices to the dish. Cook for 7-8 minutes and then add your oat creamer. Cook for an additional 8 minutes. Stir oven to prevent sticking.
- Add the kale to the dish and let cook for another 1-3 minutes until the kale wilts to your liking. Let cool.
- While your orzo is cooling, in a separate pan we’ll toast our breadcrumbs.
- In the pan, add the olive oil and minced garlic listed under “Bread Crumbs” over low medium heat. Let cook for about 30 seconds before adding your breadcrumbs and salt.
- Let cook for about 4-5 minutes until the breadcrumbs begin to brown. Stir every minute to prevent burning.
- Plate your orzo, top with breadcrumbs and some fresh ground black pepper and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
FAQ for Gluten-Free Pumpkin Sausage Orzo with Bread Crumb Topping
Can I make this recipe ahead of time?
Yes! You can prepare the orzo and sausage mixture ahead of time and store it in an airtight container in the fridge for up to 3 days. Just reheat before serving and toast the breadcrumbs fresh for that crunchy topping.
What if I can’t find chickpea orzo?
If you can’t find chickpea orzo, you can substitute with any gluten-free orzo or small pasta. Just keep in mind that cooking times may vary slightly.
Do I have to use fresh herbs?
While fresh herbs add great flavor, you can substitute dried herbs if needed. Use 1/3 of the amount for each herb if you’re using dried instead of fresh.
Can I make this dish vegetarian?
Absolutely! You can swap the chicken sausage for a plant-based sausage or leave it out entirely. To boost protein, you could add more chickpeas or your favorite plant-based protein.
Can I freeze this dish?
Yes, this dish freezes well! Store it in an airtight container for up to 3 months. Just note that the breadcrumbs may lose some crunch after freezing, so you may want to add fresh toasted breadcrumbs when reheating.
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