Roasting the Butternut Squash

1. Preheat the oven to 425°F (220°C).
2. Cube butternut squash and toss with olive oil, salt, pepper, and thyme.
3. Spread evenly on a sheet pan and roast for 18-25 minutes or until tender.
4. Flip the cubes halfway through roasting for even cooking.

Cooking the Orzo

1. In a medium pot, heat olive oil over medium heat and sauté garlic for about 30 seconds until fragrant.
2. Add orzo and stir for another 30 seconds to coat.
3. Pour in the broth, bring to a gentle simmer, and stir occasionally until orzo is tender and creamy.

Finishing Touches

1. Once orzo is cooked, lower the heat and stir in heavy cream and parmesan until smooth.
2. Add spinach in handfuls and mix until wilted.
3. Fold in the roasted butternut squash gently, ensuring not to mush the squash pieces.
4. Adjust seasoning with salt, pepper, red pepper flakes, and a squeeze of lemon if desired.