Easy Creamy Orzo with Roasted Butternut Squash and Spinach

Ingredients

• 4 cups (560 g) peeled butternut squash, cut into 1/2-inch cubes
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh sage
• 1 teaspoon fresh thyme leaves
• 1 tablespoon olive oil
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups (300 g) dry orzo
• 3 cups (720 ml) low-sodium vegetable broth, plus more as needed
• 3 cups (85 g) packed baby spinach
• 1/3 cup (80 ml) half-and-half
• 3/4 cup (75 g) freshly grated parmesan cheese
• 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon fresh lemon juice, plus more to taste
• Salt and black pepper, to taste
• Toasted pumpkin seeds, optional for serving