Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet in a single layer.

Roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

While the squash is roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.

Drain the orzo and set aside, reserving a little pasta water.

In a large pan, combine the cooked orzo, roasted butternut squash, and chopped spinach. Stir in the heavy cream and parmesan cheese, mixing until well combined.

If the mixture is too thick, add a splash of reserved pasta water to reach desired consistency.

Serve warm, garnished with additional parmesan cheese if desired.