Preheat your oven to 400°F (200°C). Dice the butternut squash into uniform pieces and toss them in a bowl with olive oil, salt, and pepper until well-coated. Spread the squash on a baking sheet in a single layer and roast for 25–30 minutes, turning halfway through, until golden brown and tender.

In a large saucepan over medium heat, melt butter until bubbling, then add minced garlic and sauté for about 1 minute, stirring frequently. Stir in the orzo, toasting it lightly for an additional 2 minutes.

Pour in enough vegetable broth to cover the orzo completely, and bring to a gentle simmer. Cook uncovered for about 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

Once the orzo is cooked, reduce the heat to low and stir in the Parmesan cheese and heavy cream. Mix in the baby spinach, cooking for 1–2 minutes until wilted.

Gently fold in the roasted butternut squash, ensuring it's evenly distributed. Taste and adjust seasoning with additional salt, pepper, or optional herbs.

Serve warm, garnishing with extra Parmesan cheese or a drizzle of olive oil if desired.