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Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, a pinch of salt, and a dash of black pepper. Arrange the squash on a baking sheet and roast for 20–25 minutes, stirring halfway through, until golden and tender.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the orzo and cook for another minute, letting the pasta toast slightly.
Pour in the vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and simmer for 8–10 minutes. Stir occasionally until the orzo is tender and most of the broth has been absorbed.
Add the roasted butternut squash and fresh spinach to the skillet with the orzo. Stir gently, allowing the spinach to wilt, about 2–3 minutes.
Mix in the grated Parmesan cheese and season with salt and pepper to taste. Serve warm, garnished with freshly chopped parsley.