Preheat oven to 400 degrees F. Place the squash on a large baking sheet and drizzle with olive oil. Toss until well coated. Season with salt and pepper. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a spatula.

While the squash is roasting, make the toasted rosemary garlic pecans. In a small skillet, melt the butter over medium heat. Add the pecans, garlic, and rosemary. Cook until the pecans are toasted, about 3 to 5 minutes, stirring often. Transfer to a cutting board, sprinkle with salt, and roughly chop. Set aside.

Melt the butter in a large pot over medium-high heat. Add the shallot and sauté for 3 to 5 minutes or until softened.

Stir in the garlic, rosemary, thyme, and uncooked orzo, reducing the heat to medium low. Cook for 2 to 3 minutes, stirring frequently until some pieces are slightly toasted and brown.

Pour in 3 cups of broth and bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes, stirring often to ensure the orzo doesn’t stick to the bottom of the pan. The orzo is done when it is al dente and most of the broth has been absorbed. If needed, add an extra ½ cup of broth.

Stir in the roasted butternut squash, kale, heavy cream, and Parmesan cheese. Stir until the kale is wilted and the orzo is creamy. Season with salt and pepper, to taste.

Garnish with the toasted pecans, crushed red pepper flakes, and extra Parmesan cheese, if desired. Serve warm.