Step 1

Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper.

Step 2

Mix all ingredients for chicken meatballs with a large fork or spoon in a large mixing bowl.

Step 3

Make about 20 or 25 small meatballs (by rolling them with your hands) and place them on a baking sheet.

Step 4

Bake for 30 minutes until cooked through.

Step 5

In a large bowl, toss cubed butternut squash with olive oil, salt, pepper, and fresh thyme.

Step 6

Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.

Step 7

Roast in the preheated oven at 400 F on the middle rack at 400 F for 20 or 30 minutes. Remove from oven.

Step 8

Roast the squash at the same time as you're baking the meatballs. Proceed with the rest of the recipe in the meantime.

Step 9

To the large, high-sided skillet add 1 cup of uncooked orzo, minced garlic, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.

Step 10

Add 2 cups of chicken stock. Bring to a boil, then reduce to a simmer and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.

Step 11

Add spinach, and stir it in until it wilts on low-medium heat.

Step 12

Add ½ cup of half-and-half, stir to combine. Season with salt and pepper.

Step 13

Add roasted butternut squash and baked chicken meatballs to the cooked orzo. Top with fresh thyme.