Preheat your 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. Roast for 25-30 minutes or until tender and slightly caramelized.

While the squash is roasting, bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, sauté the diced onion in a bit of olive oil until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.

Pour in the vegetable broth and bring to a simmer. Stir in the roasted butternut squash, dried thyme, and heavy cream. Allow the mixture to simmer for 5-7 minutes, thickening slightly.

Add the cooked orzo to the skillet, stirring to combine everything evenly. Cook for another 2-3 minutes to heat through.

Remove from heat and stir in the grated Parmesan cheese and lemon juice. Adjust seasoning with salt and pepper if necessary.

Serve warm, garnished with fresh parsley for a touch of color and flavor.