Preheat the oven to 400 F.

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.

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

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

To a large, high-sided skillet, add 1.5 cup of uncooked orzo, 5 cloves of minced garlic, ¼ teaspoon smoked paprika, and 1 tablespoon of olive oil. Cook the orzo on medium heat, stirring, for about 3 minutes until browned.

Add 2.5 cups of chicken stock, ½ teaspoon salt, and ¼ 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.

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

Add ½ cup of heavy cream, and stir to combine. Season with salt and pepper, if needed.

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