Preheat your oven to 400°F (200°C). In a bowl, toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.

Bring a large pot of salted water to a boil and cook orzo according to package instructions, around 8-10 minutes. Drain and set aside.

In a skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add sausage and cook for 5-7 minutes until browned.

Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for another minute.

Add ground cumin and stir for 1 minute, then fold in black beans and spinach until wilted.

Gently fold in roasted butternut squash and cooked orzo. Add Parmesan cheese and stir until mixed and melted.

Squeeze fresh lemon juice over the mixture, adjusting seasoning with salt and pepper as needed.

Serve warm in bowls, garnished with parsley.