Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Toss diced butternut squash with olive oil, salt, and black pepper. Spread in a single layer and roast for 25–30 minutes, turning halfway through.

In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant. Stir in 1 cup of orzo pasta and toast for 2 minutes while stirring.

Pour in 4 cups of vegetable broth, bring to a simmer, and cook orzo for about 10–12 minutes, stirring occasionally, until al dente.

Reduce heat to low. Stir in ½ cup of grated Parmesan cheese and 1 cup of heavy cream. Add baby spinach and cook for an additional 1–2 minutes until wilted.

Gently fold in roasted butternut squash with orzo mixture. Adjust seasoning with salt and pepper.

To serve, spoon creamy orzo into bowls, garnishing with extra Parmesan cheese and a drizzle of olive oil if desired.