Preheat your oven to 400°F (200°C). Toss diced butternut squash in a mixing bowl with olive oil, salt, and black pepper. Spread the squash evenly on a baking sheet and bake for 25–30 minutes, flipping halfway through.

In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and lightly golden. Stir in the orzo pasta and cook for an additional 2 minutes.

Pour in 4 cups of vegetable broth and bring to a gentle simmer. Cook the orzo for 10–12 minutes, stirring occasionally, until it absorbs most of the liquid and becomes tender.

Reduce heat to low and stir in ½ cup of Parmesan cheese and ½ cup of heavy cream. Cook for an additional 1–2 minutes until the spinach wilts.

Fold in the roasted butternut squash. Taste and adjust seasoning with salt, black pepper, thyme, and red pepper flakes as desired.

Serve immediately, garnished with extra Parmesan cheese or a drizzle of olive oil.