Preheat oven to 400 degrees.

Cut squash into 10-12 wedges and drizzle with olive oil.

Roast for 35 - 40 minutes until fork tender, turning occasionally.

Cool and remove squash flesh.

In a heavy saucepan saute diced onion in olive oil over med-high heat until translucent.

Stir in room temperature white wine and cook until liquid is absorbed.

Add orzo and lemony thyme sprigs, toast for a couple minutes, stirring occasionally.

Reduce heat to low.

Then add chicken or vegetable stock one cup at a time.

Simmer covered until each cup is almost absorbed before adding the next, stirring occasionally. When liquid has absorbed and orzo is tender, remove thyme sprigs and remove from heat.

Fold in roasted cushaw squash, Parmesan cheese, heavy cream, and lemon zest.

Season with salt & pepper to taste.

Finish with drizzle of Oli+Ve Eureka Lemon Oil & sprinkle of lemony thyme leaves.