Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes until tender.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes.

In a large pot, bring the vegetable broth to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain if necessary.

Add the roasted butternut squash, black beans, cooked sausage, and spinach to the pot with the orzo. Stir in garlic powder and oregano. Cook for an additional 2-3 minutes until spinach is wilted.

Serve warm, garnished with additional black pepper if desired.