Preheat your oven to 400°F (200°C). Cut the butternut squash into small cubes, then toss them in a bowl with olive oil, salt, and black pepper. Spread the seasoned squash on a baking sheet in a single layer and roast for 25–30 minutes, turning halfway through, until the squash is tender and golden brown.

While the squash is roasting, place a medium saucepan over medium heat and melt the butter. Add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant.

Once the garlic is fragrant, stir in the orzo pasta and toast it lightly for 2 minutes. Pour in the vegetable broth, bring the mixture to a gentle simmer, and let it cook for 10–12 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.

When the orzo is cooked, reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Mix well until the cheese melts and the sauce becomes rich and creamy.

Gently fold the golden, tender squash into the orzo mixture. Taste and adjust the seasoning with additional salt and pepper.

Serve the creamy orzo in bowls. Garnish with additional Parmesan cheese and a drizzle of olive oil. Enjoy warm for a comforting and fulfilling meal.