Preheat the oven to 400°F (200°C). In a large bowl, toss diced butternut squash with olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast for 25–30 minutes, stirring halfway through, until the squash is golden brown and tender.

While the squash is roasting, bring a large saucepan over medium heat and add butter. Once melted, add minced garlic, sautéing for about 1–2 minutes until fragrant. Stir in the orzo, toasting it for an additional 2 minutes while stirring, until the pasta starts to turn golden.

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 sticking. Cook for 10–12 minutes until the orzo is al dente, absorbing the broth and becoming tender.

Once the orzo reaches the desired tenderness, lower the heat and stir in the grated Parmesan cheese and heavy cream. Mix well until the cheese melts and incorporates into the pasta, creating a rich, creamy base. Gently fold in the fresh spinach, cooking for just 1–2 minutes until wilted and bright green.

Remove the roasted butternut squash from the oven and let it cool slightly. Carefully fold the roasted squash into the creamy orzo mixture, ensuring it’s evenly distributed. Taste and adjust the seasoning with salt and black pepper if needed.

Transfer the Creamy Orzo with Roasted Butternut Squash and Spinach to serving bowls. For an extra touch, garnish with additional Parmesan cheese or a drizzle of olive oil. Serve warm, and savor the comforting flavors of this delicious vegetarian dish!