Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spoon, about 5-7 minutes.

In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Once the sausage is cooked, add the roasted butternut squash, black beans, spinach, garlic powder, and cumin to the skillet. Stir to combine and cook for an additional 5 minutes until the spinach is wilted.

Add the cooked orzo to the skillet and toss everything together. Adjust seasoning with salt and pepper to taste. Serve warm.