Roast the almond meal in a skillet for 2 minutes up until golden brown. Set aside.
Using the same skillet, add the olive oil, onions, garlic and mushrooms. Stir and cook for 2 minutes at medium heat.
Add the grated zucchini, orzo pasta, stock. Reduce the heat to simmer and cook for 9 minutes.
Add the frozen peas and the roasted butternut squash. Cook for 2 minutes.
Serve warm with a drizzle of almond meal and parmesan cheese on top.