Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and black pepper. Spread out on a baking sheet and roast for 25–30 minutes.

In a large saucepan, melt butter over medium heat. Add garlic and sauté for about 1 minute. Add orzo and toast for 2 minutes, stirring frequently.

Pour in the vegetable broth and bring to a gentle simmer. Lower heat and cook for 10–12 minutes, stirring occasionally until orzo is tender.

Reduce heat to low and stir in parmesan and heavy cream. Add spinach and cook for 1–2 minutes until wilted.

Gently fold in roasted butternut squash and adjust the seasoning with more salt and pepper.

Serve warm in bowls, garnished with parmesan or olive oil.