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 black pepper until evenly coated. Spread the squash in a single layer on a baking sheet and roast for 25–30 minutes, stirring halfway through, until it turns golden brown and tender.

In a medium saucepan over medium heat, melt a tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it. Next, add the orzo pasta and toast it for 2 minutes, stirring constantly to infuse the pasta with flavor before adding the liquid.

Pour in 4 cups of vegetable broth into the saucepan with the toasted orzo. Bring the mixture to a gentle simmer, stirring occasionally to prevent the pasta from sticking. Cook for 10–12 minutes, or until the orzo is al dente, absorbing the broth and becoming creamy.

Once the orzo is tender, lower the heat and stir in freshly grated Parmesan cheese and heavy cream. This will create a luscious, creamy texture that envelops the pasta. Add the chopped baby spinach, stirring gently until it wilts, which should take about 1–2 minutes, brightening your creamy orzo with vibrant color.

Fold in the roasted butternut squash, mixing carefully to combine all the ingredients. Taste and adjust the seasoning with additional salt and pepper as desired. Serve the creamy orzo warm, garnished with extra Parmesan cheese or a drizzle of olive oil for a beautiful presentation and added flavor.