Heat the oven to 200°C/400°F. Add 2 tablespoon of the butter to the skillet over a medium-high heat and tip in the butternut squash and a good sprinkling of salt and pepper. Cook for 5 minutes until the squash is darkening around the edges then transfer to the oven and roast for 35-40 minutes until soft.
When the squash is cooked transfer to a bowl and place the skillet back over a medium-high heat. Add the remaining tablespoon of butter, the leek, garlic and thyme sprigs to the skillet with lots of salt and pepper and cook for 5 minutes until softened then add the orzo and toast in the hot skillet for a couple of minutes until smelling toasty.
Pour the wine into the skillet and cook until the liquid has been absorbed which should only take a minute then start adding the stock, a little at a time in the same way you would a make a risotto, stirring constantly and waiting until each addition has been absorbed before adding more. When all the liquid has been added and the orzo is al dente return the roasted squash to the skillet. Serve topped with plenty of parmesan.
Adapted from Bon AppetitNutrition information is an estimate and will vary depending on the exact ingredients used.