Step 1

Preheat the oven to 400 F.

Step 2

Toss cubed butternut squash with olive oil, salt, pepper, and fresh thyme on a parchment paper-lined baking sheet. Spread it in one layer, without overcrowding.

Step 3

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

Step 4

Proceed with the rest of the recipe while you roast the squash.

Step 5

To a large, high-sided skillet, add 1.5 cup of uncooked orzo, 5 cloves of minced garlic, 1/4 teaspoon smoked paprika, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 3 minutes until browned.

Step 6

Add 2.5 cups of chicken stock, 1/2 teaspoon salt, and 1/4 teaspoon Italian seasoning to the skillet with orzo. 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 7

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

Step 8

Add 1/2 cup of heavy cream, and stir to combine. Season with salt and pepper, if needed.

Step 9

Add roasted butternut squash to the cooked orzo. Top with fresh thyme.