1. **Roast the Butternut Squash:**

– Preheat the oven to 400°F (200°C).

– Spread the cubed butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat.

– Roast for 20-25 minutes, or until the squash is tender and lightly caramelized.

2. **Prepare the Orzo:**

– In a large skillet, melt butter over medium heat. Add diced onion and garlic and cook until softened, about 3-4 minutes.

– Add the orzo pasta and stir to coat with the butter. Cook for 2 minutes.

3. **Cook the Orzo:**

– Pour in the vegetable broth and bring to a simmer. Cook the orzo, stirring occasionally, for about 8-10 minutes, until the liquid is mostly absorbed and the pasta is al dente.

4. **Make the Sauce:**

– Once the orzo is cooked, stir in the roasted butternut squash, heavy cream, and grated parmesan cheese. Mix well to combine, and cook for another 2-3 minutes, until everything is creamy and heated through.

5. **Serve:**

– Garnish with freshly chopped sage and additional parmesan cheese, if desired. Serve warm.