day 1 of 10 days of fall dinner ideas!! #pumpkin #orzo #recipe #glutenfreerecipes #weeknightdinner

🚨 new series!!! 🚨 welcome to day one of 10 days of Fall dinners!! everyday I’ll be sharing an easy, cozy, seasonal recipe to add to your dinner rotation 🍂 today we’re starting it off with a NEW recipe: one-pot pumpkin orzo with spicy sausage and kale! nothing beats a one pan meal with all the fall flavors, including savory pumpkin. it’s creamy, delicious, and all cooks up in just one skillet! ✨keep scrolling for the recipe, or search for it on my website! here’s everything you’ll need: -1 teaspoon kosher salt -1 teaspoon dried thyme -1/2 teaspoon ground black pepper -1/2 teaspoon dried rosemary -1 tablespoon olive oil -1 pound spicy Italian pork or chicken sausage -2 cups roughly chopped kale -1 medium shallot -4 garlic cloves -1 cup dry gluten-free orzo -2 cups low-sodium chicken broth -3/4 cup canned full-fat coconut milk (about half of a 13.5 ounce can, shaken) -1⁄3 cup pumpkin puree -1⁄4 cup nutritional yeast -grated parmesan cheese, for topping (optional) Instructions: Combine the salt, thyme, black pepper, and rosemary in a small bowl and set aside. Heat the oil over medium heat in a large, deep lidded skillet. Once the oil is shimmering, add the sausage and cook, stirring occasionally and breaking up into small pieces, until no pink remains, 6 to 8 minutes. Stir in the kale and continue cooking and stirring until the sausage is lightly crisp and the kale is wilted, about 5 more minutes. Remove and set aside in a bowl, leaving behind any oil. In the same skillet, add the shallot and garlic and cook, stirring constantly, for 1 minute. Stir in the spice mix and continue cooking until fragrant, another minute. Add the orzo and mix to combine. Pour in the chicken broth and mix well, lifting up any brown bits stuck to the pan as you stir. Mix in the coconut milk, pumpkin puree, and nutritional yeast. Turn the heat to medium-high and bring to a boil. Once boiling, reduce heat to low, cover the skillet, and cook until the orzo is al dente, 12 to 16 minutes, stirring once or twice as it cooks to prevent sticking. Once cooked, the mixture will still be very saucy. Add back the sausage and kale and stir to combine. To serve, evenly divide the orzo among four plates and top with grated parmesan, if desired. 🌱plant based swaps: swap ground sausage for veggie crumbles, grated tofu, or cannellini beans. come back tomorrow for day 2! 💕 #falldinners #fallrecipes #easydinner #onepanmeal #mealprep #mealpreprecipes #glutenfree #glutenfreerecipe