Preheat your oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, seasoning with salt and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes.

In a large pot, bring salted water to a boil and add the orzo pasta. Cook until al dente, about 8-10 minutes. Drain and drizzle with olive oil.

In a large skillet, heat the remaining olive oil over medium heat. Add the sausage, breaking it up, and sauté for 5–7 minutes until browned.

Add the chopped onion and minced garlic to the skillet. Cook for 3–4 minutes until the onion is translucent.

Stir in the ground cumin and cook for an additional minute. Add the black beans and fresh spinach, cooking until the spinach wilts, about 2-3 minutes.

Gently fold in the roasted butternut squash, then add the cooked orzo and grated Parmesan cheese, stirring until well combined.

Squeeze fresh lemon juice over the mixture and adjust seasoning as needed. Serve warm, garnished with fresh parsley.