1. Preheat your oven to 425°F (220°C).
2. Toss the cubed butternut squash with olive oil, thyme, salt, and pepper.
3. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.

4. In a large skillet, heat 1 tbsp olive oil over medium heat.
5. Add the garlic and sauté for 1 minute until fragrant.
6. Stir in the orzo and toast for 1-2 minutes.
7. Pour in the broth and bring to a simmer.
8. Cook for 8-10 minutes, stirring occasionally, until the orzo absorbs most of the liquid and becomes tender.
9. Reduce the heat to low.
10. Stir in the heavy cream, Parmesan cheese, and fresh spinach.
11. Cook for 2-3 minutes until the spinach wilts and the sauce is creamy.
12. Adjust salt and pepper to taste.
13. Gently fold in the roasted butternut squash.
14. Serve warm, garnished with extra Parmesan and fresh thyme if desired.