1. Preheat the oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until golden and tender.

2. In a large saucepan, heat a drizzle of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

3. Add orzo to the pan and toast for 1–2 minutes, stirring constantly. Gradually add warm vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.

4. Continue adding broth and stirring until the orzo is creamy and al dente, about 10–12 minutes total.

5. Stir in the roasted butternut squash and fresh spinach. Cook for 2–3 minutes, until the spinach wilts.

6. Remove from heat and stir in Parmesan cheese. Season with additional salt, pepper, and red pepper flakes or herbs if desired.

7. Serve immediately, garnished with extra Parmesan and fresh herbs.