Creamy Orzo with Roasted Butternut Squash and Spinach (Print Version)

# Ingredients:

01 - 12 ounces butternut squash, cubed.
02 - 2 tablespoons olive oil, divided.
03 - 2 tablespoons fresh thyme leaves.
04 - 1½ cups uncooked orzo.
05 - 5 cloves garlic, minced.
06 - ¼ teaspoon smoked paprika.
07 - 2½ cups chicken stock.
08 - ½ teaspoon salt.
09 - ½ teaspoon Italian seasoning.
10 - 5 ounces fresh spinach.
11 - ½ cup heavy cream.

# Instructions:

01 - Toss squash with oil, salt, pepper and thyme. Roast at 400°F for 20-30 minutes.
02 - Cook orzo with garlic, paprika and oil until lightly browned, about 3 minutes.
03 - Add stock and seasonings, simmer 5-10 minutes until orzo is cooked.
04 - Stir in spinach until wilted, add cream and roasted squash. Season to taste.

# Notes:

01 - Can be vegetarian with veggie broth.
02 - Works as main or side dish.
03 - Prep squash ahead if needed.

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