Preheat the oven to 400 F.

In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.

Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.

Roast in the preheated oven on the middle rack at 400 F for 30 minutes. Remove from oven.

Proceed with the rest of the recipe while you roast the squash.

Combine 2 cups of water and 1 cup of orzo in a medium saucepan. Bring to a boil and immediately reduce to medium or medium-low heat.

Cook the orzo for about 10 minutes on medium or medium-low heat, with water visibly simmering, stirring frequently to make sure the orzo doesn't stick to the bottom of the pan.

Add small amounts of water if the cooking water gets absorbed too quickly. Adjust the heat as you go.

Once the orzo reaches an "al dente" texture, remove the pan from heat, cover it with a lid and let the orzo rest in the residual heat for about 5 minutes, off heat.

Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet (such as cast iron or stainless steel) on medium heat.

Slice cooked sausage into coins and add to the skillet.

Cook on medium heat for 5 minutes on one side until nicely browned, then flip over and cook for about 3 minutes on the other side.

Add spinach to the sausage and cook on medium-low heat until wilted.

Add rinsed and drained black beans and cooked orzo (drained of any liquid). Mix to combine. Add roasted butternut squash cubes. Stir everything together carefully.

Season with salt and pepper.

Top with fresh thyme.