Preheat your oven to 400°F (200°C) and toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for 25–30 minutes until fork-tender.

In a pot, bring salted water to a boil, add orzo pasta, and cook for 8–10 minutes until al dente. Drain and set aside.

In a large skillet, heat the remaining tablespoon of olive oil. Add sausage and cook for 5–7 minutes until browned.

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

Stir in ground cumin and cook for 1 minute. Add black beans and spinach, and cook for 2–3 minutes until spinach wilts.

Add the roasted squash, cooked orzo, and Parmesan cheese to the skillet, mixing until well combined.

Squeeze lemon juice over the mixture and adjust seasoning with salt and pepper before serving.

Serve warm, garnished with fresh parsley if desired.