1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25 to 30 minutes until caramelized and tender.

2. In a large skillet or pot, heat a drizzle of olive oil over medium heat. Add minced shallot and garlic, cooking for 2 to 3 minutes until fragrant and translucent.

3. Add chopped sage and cook for another minute to release the flavor.

4. Stir in the orzo and toast for 2 minutes, stirring constantly so it doesn’t stick.

5. Begin adding the warm vegetable broth a ladle at a time, stirring frequently. Allow the orzo to absorb the broth before adding more. Continue until the orzo is cooked through and creamy, about 12 to 15 minutes.

6. Reduce the heat and fold in the roasted butternut squash.

7. Stir in the heavy cream and grated parmesan until fully incorporated and silky.

8. Season with additional salt and pepper to taste. Serve hot with extra parmesan if desired.