Preheat your oven to 400°F (200°C). Peel and dice the butternut squash into uniform pieces. Drizzle with olive oil and season with salt and black pepper. Spread on a baking sheet and roast for 25-30 minutes, turning halfway through, until golden and tender.

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

Gradually pour in 4 cups of vegetable broth and bring to a simmer. Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.

Reduce heat to low, stir in ½ cup of grated Parmesan cheese and ½ cup of heavy cream until creamy. Fold in 2 cups of fresh baby spinach and cook for an additional 1-2 minutes until spinach wilts.

Fold the roasted butternut squash into the creamy orzo mixture. Season with salt, black pepper, and optional thyme or red pepper flakes to taste.

Serve the orzo in bowls, garnishing with extra Parmesan cheese or a drizzle of olive oil if desired.