Preheat your oven to 400°F (200°C). Toss the diced butternut squash in a bowl with 1 tablespoon of olive oil and season with salt and pepper. Spread on a baking sheet and roast for 25-30 minutes until caramelized and tender.

Boil salted water in a large pot. Add orzo and cook until al dente, about 8-10 minutes. Drain and set aside.

Heat remaining olive oil in a large skillet over medium heat. Crumble and cook the sausage for 5-7 minutes until browned.

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

Add ground cumin, stirring it into the sausage mixture for an additional minute. Then, add black beans and spinach until spinach wilts.

Fold in roasted butternut squash, cooked orzo, and Parmesan cheese, mixing until well-combined. Cook for an additional 2-3 minutes.

Squeeze lemon juice over the mixture, seasoning with additional salt and pepper if needed.

Serve warm, garnished with parsley if desired.