Ingredients
Scale
- 12 oz butternut squash, peeled, seeded, and cubed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp fresh thyme leaves
- 1.5 cup uncooked orzo
- 5 cloves garlic, minced
- 1/4 tsp smoked paprika
- 1 tbsp olive oil
- 2.5 cups chicken stock
- 1/2 tsp salt
- 1/2 tsp Italian seasoning
- 5 oz fresh spinach
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Fresh thyme, for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, pepper, and thyme. Spread on a parchment-lined baking sheet and roast 20–30 minutes until tender.
- In a large skillet over medium heat, cook orzo with garlic, smoked paprika, and olive oil for 3 minutes, stirring occasionally.
- Add chicken stock, salt, and Italian seasoning. Bring to a boil, then simmer 5–10 minutes, stirring occasionally, until orzo is cooked through.
- Add fresh spinach and stir until wilted.
- Stir in heavy cream and season with salt and pepper as needed.
- Fold in roasted butternut squash and top with fresh thyme before serving.
Notes
- For a vegan version, substitute heavy cream with coconut cream and chicken stock with vegetable broth.
- Optional: Top with grated Parmesan or toasted nuts for extra flavor.
- Ensure squash cubes are in a single layer for even roasting.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop & Oven
- Cuisine: American, Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 411 kcal
- Sugar: 5 g
- Sodium: 439 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 30 mg