Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25–30 mins until tender.

In a large ovenproof dish, combine orzo, garlic, stock, and cream. Stir in roasted squash and spinach if using.

Top with slices of halloumi.

Bake uncovered for 20–25 minutes, or until the orzo is cooked and the halloumi is golden and bubbling.

Garnish with fresh herbs and serve warm.