Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add a little olive oil and sauté the minced garlic until fragrant. Pour in the vegetable broth and heavy cream, then stir in the dried thyme. Bring to a simmer.

Add the roasted butternut squash and cooked orzo to the skillet. Stir in the grated Parmesan cheese until melted and creamy. Add the chopped spinach and cook until wilted.

Serve warm, garnished with additional Parmesan cheese and freshly cracked black pepper.