Preheat your oven to 400°F (200°C). In a bowl, toss the diced butternut squash with 1 tablespoon of olive oil, and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast for 25–30 minutes, or until tender and slightly caramelized, turning occasionally.

While the squash is roasting, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually around 8–10 minutes, until al dente. Drain the orzo in a colander and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the sausage, breaking it apart with a spatula. Cook for about 5–7 minutes until the sausage is browned and cooked through.

Next, add the finely chopped onion and minced garlic to the skillet with the sausage. Sauté for 3–4 minutes until the onion becomes translucent and the garlic is fragrant.

Sprinkle in 1 teaspoon of ground cumin, stirring for about 1 minute. Then, add the drained black beans and fresh spinach to the skillet. Cook until the spinach wilts down, about 2–3 minutes.

Gently fold in the roasted butternut squash. Follow by adding the cooked orzo and ½ cup of grated Parmesan cheese, stirring until the cheese melts into the mixture.

Remove the skillet from heat, then squeeze fresh lemon juice over the pasta medley. Taste and adjust the seasoning, adding extra salt and pepper as needed.

Serve warm, garnished with fresh parsley if desired, and enjoy!