Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, adding a sprinkle of salt and pepper. Spread on a baking sheet in a single layer and roast for 25 to 30 minutes until fork-tender.

While the squash is roasting, bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and set aside.

In a large skillet over medium heat, warm the remaining tablespoon of olive oil. Add the sausage, breaking it up as it cooks. Sauté for 6-8 minutes until browned and fully cooked.

Add the finely chopped onion and minced garlic to the skillet. Cook for 3-4 minutes until the onion turns translucent.

Stir in the ground cumin and cook for about a minute. Then, add the black beans and fresh spinach, stirring until the spinach wilts.

Introduce the roasted butternut squash to the skillet, gently folding it into the sausage mixture. Stir in the cooked orzo and sprinkle grated Parmesan cheese over the top.

Squeeze the juice of one lemon over the mixture, taste, and adjust with extra salt and pepper as needed.

Transfer to serving bowls and garnish with parsley if desired. Serve warm.