In a large pot pour one tablespoon olive oil and heat at medium-high heat. Add the onions and cook for 1-2 minutes. Then add minced garlic and cook for an additional minute.

Add orzo pasta, toasting for one minute (and constantly stirring). Then pour in one 32 ounce box of chicken broth. Place a lid on the orzo, bring to a boil then reduce down to a simmer. Cook for 15 minutes. Stir occasionally. Add in the roasted butternut squash and cook for up to 5 more minutes or until most liquid is absorbed, pasta is cooked, and butternut squash is warm.

During the last 10 minutes of the orzo cooking begin preparing the scallops. Rinse scallops, then pat dry.

In a small bowl mix together all the spices; dried thyme, dill, garlic powder, and pumpkin spice. Sprinkle salt on top of the scallops followed by sprinkling the dry spice mix (on one side--you will have spice mix leftover).

In a frying pan add butter and olive oil and heat on medium-high heat. Add seasoned-side of scallops face down on the pan. Then sprinkle with additional salt and remaining herb mix. Cook for 5 minutes then flip the scallops. They should have a nice caramelized color on the bottom. If not kick up the heat to high. Cook for an additional 5 minutes or until internal temperature is 165 and both sides of the scallops are caramelized. Serve on top of a bed of butternut squash orzo.