Step 1

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the bottom tip of the squash off so you have a flat surface. Cut it in half* and scoop out the seeds. Slice the squash into 1/2" inch slices, removing the stem. Place in a bowl and add the oil, smoked paprika, garlic powder, pepper and a pinch of salt. Toss to combine. Place on the baking sheet, being sure not to overlap the pieces.

Step 2

Place in the oven and bake for 20 minutes. Flip and cook for another 10 minutes.

Step 3

While the squash is roasting, melt the butter in a skillet. Add the shallots & garlic and cook for 60 seconds. Add the orzo and cook for a couple of minutes, or until it starts to smell toasted. Add the sun-dried tomatoes & herbs and give it a toss. Pour in the broth & cream and bring it to a boil. Lower the heat and simmer, stirring every few minutes.

Step 4

Once most of the liquid is absorbed, toss in the spinach and vegan parmesan. Give it a taste and add salt if needed.

Step 5

To serve, layer each plate with orzo and top with the roasted squash and fresh herbs.