Preheat your oven to 400°F (200°C). Cut the butternut squash into evenly sized cubes and place them in a mixing bowl. Drizzle with olive oil, seasoning generously with salt and black pepper. Spread the seasoned squash onto a baking sheet and roast for 25-30 minutes, flipping halfway through, until the squash is golden brown and tender.

In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant. Stir in the orzo pasta, toasting it lightly for approximately 2 minutes before adding the vegetable broth to the pan.

Bring the broth to a low simmer, stirring gently to prevent sticking. Allow the orzo to cook for about 10-12 minutes until it is tender and most of the liquid has been absorbed.

Once the orzo is cooked, reduce the heat to low and stir in the remaining tablespoon of butter, along with the grated Parmesan cheese and heavy cream. Continue to cook, stirring frequently, until the cheese melts and the sauce is creamy. Toss in the fresh baby spinach and allow it to wilt for about 1-2 minutes.

Gently fold in the roasted butternut squash into the creamy orzo mixture. Taste and adjust seasoning with additional salt and pepper if desired.

Transfer the mixture to serving bowls. Garnish with extra Parmesan cheese or a drizzle of olive oil if desired, and serve immediately.