Creamy Orzo Skillet with Lemon Turkey, Roasted Squash and Crispy Sage

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a baking tray and toss it with 1 tbsp / 15 ml olive oil, dried thyme, 1/4 tsp salt, and a pinch of black pepper. Roast for 22 to 25 minutes, until tender and browned at the edges.

2. 2

   While the squash roasts, pat the turkey dry and season it with sweet paprika, lemon zest, half of the minced garlic, 1 tbsp / 15 ml lemon juice, 1/2 tsp salt, and a little black pepper.

3. 3

   Heat 1 tbsp / 15 ml olive oil in a large deep skillet over medium-high heat. Fry the sage leaves for 20 to 30 seconds until crisp. Transfer them to a paper towel-lined plate and set aside.

4. 4

   In the same skillet, add the turkey and cook for 2 to 3 minutes per side, or 4 to 5 minutes total if using strips, until golden and fully cooked. Transfer to a plate and keep loosely covered.

5. 5

   Reduce the heat to medium. Add the butter and shallot to the skillet. Cook for 2 minutes, stirring, until softened. Stir in the remaining garlic and cook for 30 seconds more.

6. 6

   Add the dry orzo and stir for 1 minute to lightly toast it. Pour in the broth and bring to a gentle boil. Cook over medium-low heat for 8 to 10 minutes, stirring often, until the orzo is tender and the mixture is creamy.

7. 7

   Add the heavy cream, grated pecorino, baby spinach, and 2 tbsp / 30 ml lemon juice. Stir for 1 to 2 minutes until the spinach wilts and the sauce turns silky. Adjust with the remaining salt and black pepper to taste.

8. 8

   Fold in the roasted squash and any tray juices gently. Arrange the browned turkey on top and let everything warm through for 1 more minute over low heat.

9. 9

   Serve the skillet topped with crispy sage and, if desired, a little extra grated pecorino and a final drizzle of olive oil.