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Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, salt, and pepper, then roast for 20-25 minutes, until tender and lightly caramelized.
Meanwhile, cook orzo according to package instructions. Drain and set aside.
In a large pan, sauté spinach over medium heat until wilted.
Toss cooked orzo with roasted squash, sautéed spinach, Parmesan cheese, and fresh thyme (if using).
Season with salt and pepper to taste, and serve warm.