Preheat your oven to 400°F (200°C). Chop the butternut squash into bite-sized cubes and toss them in olive oil, salt, and black pepper. Spread the squash evenly on a baking sheet and roast for 25–30 minutes, turning once, until golden brown and tender.

In a large saucepan, melt butter over medium heat. Once melted, add minced garlic and sauté for about 1 minute until fragrant. Stir in the orzo pasta, toasting gently for 2 minutes.

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

Once the orzo is cooked, lower the heat and mix in the Parmesan cheese and heavy cream, stirring until well combined. Add the chopped baby spinach and cook for 1–2 minutes until wilted.

Fold the roasted butternut squash into the creamy orzo mixture, taste, and adjust seasoning with salt, pepper, and thyme if desired.

Transfer to serving bowls and garnish with extra Parmesan cheese or a drizzle of olive oil before serving.