Preheat the oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25 minutes or until tender.

In a large skillet over medium heat, add the sausage and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Add the chopped onion and garlic, cooking until the onion is translucent, about 3-4 minutes.

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

Add the roasted butternut squash, black beans, cooked sausage mixture, and spinach to the pot with the orzo. Stir in the cumin, paprika, and black pepper. Cook over low heat until the spinach wilts, about 2-3 minutes.

Taste and adjust seasoning if necessary. Serve warm, garnished with additional black pepper if desired.