1. Preheat your oven to 425°F (220°C). Place the cubed butternut squash in a large bowl and toss with olive oil, garlic powder, dried thyme, smoked paprika, salt, and black pepper until evenly coated.

2. Spread the seasoned squash in a single layer on a lined baking sheet, leaving enough space between the pieces so they roast instead of steam. Roast for 30–35 minutes, turning halfway through, until tender and caramelized around the edges.

3. While the squash roasts, heat 1 tbsp olive oil in a large deep skillet over medium heat. Add the finely diced onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.

4. Add the minced garlic and cook for another 30 seconds, just until fragrant.

5. Add the dry orzo directly to the skillet with the onions and garlic. Stir continuously for 1–2 minutes to lightly toast the pasta and allow it to absorb the aromatic flavours.

6. Pour the vegetable or chicken broth into the skillet. Add the Italian seasoning, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.

7. Reduce the heat to medium-low and cook for 9–12 minutes, stirring frequently so the orzo doesn’t stick to the bottom of the skillet. Continue cooking until the orzo is tender and most of the broth has been absorbed.

8. Stir in the heavy cream and grated Parmesan cheese. Cook for another 1–2 minutes, stirring gently until the Parmesan melts and the orzo becomes creamy and smooth.

9. Add the fresh baby spinach and stir gently until it wilts into the creamy orzo, about 1–2 minutes.

10. Fold the roasted butternut squash into the creamy orzo, reserving a few golden pieces for the top. Stir gently so the squash stays intact.

11. Sprinkle the finished orzo with fresh parsley and extra grated Parmesan. Add red pepper flakes if desired.

12. Serve immediately while the orzo is warm, creamy, and silky. If it becomes too thick while sitting, stir in a small splash of warm broth to loosen it before serving.