Preheat your oven to 400°F (200°C). While the oven warms up, peel and dice the butternut squash into 1-inch cubes. In a mixing bowl, toss the squash with olive oil, salt, and black pepper until evenly coated. Spread the cubes on a baking sheet and roast for 25–30 minutes, or until tender and caramelized, giving them a stir halfway through for even cooking.

In a large saucepan, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for about 1 minute, stirring constantly, until fragrant and golden.

Pour in 4 cups of vegetable broth into the saucepan with the toasted orzo. Bring the mixture to a gentle simmer, stirring occasionally. Allow it to cook for 10–12 minutes, or until the orzo is al dente and has absorbed most of the liquid.

Once the orzo is cooked, add in 1/2 cup of grated Parmesan cheese and 1/2 cup of heavy cream. Stir gently until the cheese melts and the cream combines.

Fold in the fresh baby spinach and let it wilt into the creamy orzo mixture for about 1-2 minutes. Then, gently incorporate the roasted butternut squash.

Ladle your Creamy Orzo with Roasted Butternut Squash and Spinach into bowls. Sprinkle additional Parmesan cheese on top or drizzle with olive oil.