Preheat the oven to 400°F. Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

While the squash is roasting, bring the vegetable broth to a boil in a medium saucepan. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.

In the same saucepan, reduce the heat to medium and add the heavy cream, garlic powder, onion powder, and nutmeg. Stir to combine and let it simmer for 2-3 minutes.

Add the cooked orzo, roasted butternut squash, and chopped spinach to the saucepan. Stir until the spinach wilts and everything is well combined.

Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper to taste.

Serve warm, garnished with fresh parsley if desired.