Roast the Squash: Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender and lightly caramelized.
Cook the Orzo: While the squash roasts, cook orzo according to package instructions. Drain and set aside.
Sauté Garlic & Spinach: In a large skillet, heat a little olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Add spinach and cook until wilted.
Make it Creamy: Lower heat and stir in heavy cream (or milk) and Parmesan cheese. Cook until cheese melts and sauce thickens slightly. Season with salt, pepper, thyme, and red pepper flakes if using.
Combine: Add the cooked orzo and roasted butternut squash to the skillet. Stir gently to coat everything in the creamy sauce.
Serve: Serve warm, optionally topped with extra Parmesan or a drizzle of olive oil.
