Preheat your oven to 400°F (200°C).

Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and golden.

In a large saucepan, heat a splash of olive oil over medium heat. Add the diced onion and garlic, and sauté until they are translucent, about 5 minutes.

Add the vegetable broth to the saucepan and bring it to a boil. Once boiling, add the orzo and thyme, then reduce to a simmer.

Cook the orzo for about 10-12 minutes, stirring occasionally. It should be al dente and absorb most of the broth.

Stir in the heavy cream and roasted butternut squash. Cook for an additional 2-3 minutes until heated through.

Fold in the fresh spinach and allow it to wilt for about a minute. Season with salt and pepper to taste.

Serve warm, garnished with freshly grated Parmesan cheese.