Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the diced butternut squash with olive oil, salt, and black pepper. Spread the squash in a single layer on a baking sheet. Roast in the oven for 25–30 minutes, turning halfway through until it becomes golden and tender to the fork.

While the squash roasts, heat a large saucepan over medium heat and melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the orzo pasta and toast it lightly for 2 minutes.

Pour in the vegetable broth and bring the mixture to a simmer while stirring occasionally. Cover the saucepan and let the orzo cook for 10–12 minutes until tender yet slightly al dente.

Once the orzo is cooked, reduce the heat to low and stir in the Parmesan cheese and heavy cream. Mix thoroughly until the cheese melts into a luscious sauce. Then, add the chopped spinach and cook for an additional 1–2 minutes until wilted.

Gently fold the roasted butternut squash into the creamy orzo mixture. Taste and adjust the seasoning with salt, pepper, and optional red pepper flakes or thyme.

Spoon the Creamy Orzo with Roasted Butternut Squash and Spinach onto serving plates. Garnish with extra Parmesan cheese or a drizzle of olive oil and serve warm.