1. Preheat your oven to 425°F (220°C).
2. Toss the cubed butternut squash with olive oil, thyme, salt, and pepper.
3. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
4. In a large skillet, heat 1 tbsp olive oil over medium heat.
5. Add the garlic and sauté for 1 minute until fragrant.
6. Stir in the orzo and toast for 1-2 minutes.
7. Pour in the broth and bring to a simmer.
8. Cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid and becomes tender.
9. Reduce the heat to low.
10. Stir in the heavy cream, Parmesan cheese, and fresh spinach.
11. Cook for 2-3 minutes until the spinach wilts and the sauce is creamy.
12. Adjust salt and pepper to taste.
13. Gently fold in the roasted butternut squash.
14. Serve warm, garnished with extra Parmesan and fresh thyme if desired.
The Best Banana Pudding Ever
Savoring Simplicity: Sweet Potato and Egg Delight
Creamy Chicken and Bacon Pasta
They received hate mail after their marriage and are still going strong after 55 years
Bay leaf in the washing machine: Try it, the effect will surprise you
Scallops in Cream
The trick to say goodbye to black leaks in the house is revealed: just do this
Keto Cheesecake Brownies
Combine alcohol and vinegar: save a lot of money when cleaning your home