Preheat your oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Spread onto a baking sheet and roast for 20–25 minutes until golden and tender, flipping halfway through.

In a large skillet over medium heat, sauté the onion in a drizzle of olive oil until translucent. Add garlic and cook another 30 seconds until fragrant.

Stir in the orzo and toast for 1 minute. Pour in the broth, bring to a simmer, and cook, stirring occasionally, until orzo is tender and most of the liquid is absorbed (about 10 minutes).

Lower the heat, stir in the heavy cream, Parmesan, and nutmeg. Add the spinach and roasted butternut squash. Stir until the spinach wilts and the dish is creamy and luscious.

Season to taste, garnish with fresh herbs if using, and serve warm!