Preparation Steps

• Preheat your oven to 400°F (200°C).
• Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Spread into a single layer.
  1 medium butternut squash
• Roast for 20-25 minutes, or until tender and lightly caramelized.
• While the squash is roasting, melt the butter in a large skillet or pot over medium heat.
  1 medium butternut squash
• Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  1 medium butternut squash
• Stir in the orzo pasta and toast for 1-2 minutes, stirring constantly.
  1 medium butternut squash
• Pour in the vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is al dente and most of the liquid is absorbed.
  1 medium butternut squash
• Stir in the heavy cream, roasted butternut squash, and fresh spinach. Cook for 2-3 minutes, or until the spinach is wilted and the sauce is creamy.
  1 medium butternut squash
• Remove from heat and stir in the grated Parmesan cheese, salt, and pepper. Adjust seasoning to taste.
  1 medium butternut squash
• Serve hot, garnished with extra Parmesan cheese if desired.