Creamy Orzo and Acorn Squash

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.
Place in the oven and bake for 20 minutes. Flip and cook for another 10 minutes.
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.
Once most of the liquid is absorbed, toss in the spinach and vegan parmesan. Give it a taste and add salt if needed.
To serve, layer each plate with orzo and top with the roasted squash and fresh herbs.