Preheat oven to 400° F. and line a baking sheet with parchment paper. Place the cubed butternut squash onto the baking sheet and drizzle with 1 ½ tablespoons olive oil. Season with salt and pepper then toss together. Spread the squash into a single layer and place it onto the middle rack of the oven. Roast for 20-30 minutes or until tender, tossing halfway through the cooking time.

Halfway through the cooking time of the squash, heat a large skillet over medium heat. Add the remaining ½ tablespoon of olive oil to the skillet along with the shallots.

Cook for 1 minute then add in the garlic and cook for another minute. Pour in the orzo, Italian seasoning, sage, and thyme. Stir together, toasting the orzo for another minute.

Pour in the broth, season with salt and pepper, stir, and bring the mixture to a boil. Once boiling, lower the heat to a simmer. Cook for 10-12 minutes or until the orzo is tender and most of the liquid is absorbed, stirring often to prevent the orzo from sticking to the bottom of the pan. You may need to add additional broth if absorbed before the orzo is tender, adding a couple tablespoons at a time.

Once the orzo is tender, stir in the spinach until it's wilted. Stir in the nutmeg and cheese until it melts. Stir in the roasted butternut squash. Taste for seasoning and add extra salt and pepper if needed. Serve immediately.