Preheat your oven to 400°F (200°C). In a mixing bowl, toss the diced butternut squash with olive oil, salt, and black pepper until evenly coated. Spread the seasoned squash on a baking sheet in a single layer and roast for 25–30 minutes, turning halfway through, until the squash is tender and golden brown around the edges.

In a medium saucepan, melt butter over medium heat. Once melted, add minced garlic and sauté for about 1 minute until fragrant, but not browned. Then, add the orzo pasta to the pan, toasting it while stirring occasionally for about 2 minutes until it starts to turn a golden color.

Pour in the vegetable broth into the saucepan with the toasted orzo. Bring the mixture to a gentle simmer and allow it to cook for 10–12 minutes, stirring occasionally until the orzo is al dente and most of the liquid has been absorbed.

Once the orzo is cooked, reduce the heat to low and stir in the grated Parmesan cheese and heavy cream. Fold in the chopped spinach and cook for an additional 1–2 minutes until the spinach wilts.

Gently fold the roasted butternut squash into the creamy orzo mixture. Season to taste with additional salt, pepper, dried thyme, or red pepper flakes if desired.

Ladle the creamy orzo into bowls, garnishing with extra Parmesan cheese or a drizzle of olive oil for added richness. Serve warm.