Butternut Squash with Orzo and Spinach - Fotografia de stock

Peel, de-seed, and cut your squash into small cubes. Roast them in the oven for 20-30 minutes with olive oil, thyme, salt, and pepper. Cook your orzo according to the packet instructions. Add vegetable or chicken stock to the water for extra flavour, plus the garlic and paprika. When most of the water has gone, add the spinach and cook it until it has wilted. Combine all your ingredients and the cream in the orzo pan, season, add some fresh thyme and serve with some freshly grated parmesan.