Adjust rack to top position, then preheat broiler to high or oven to 500 degrees. Wash and dry all produce. Halve squash lengthwise, then cut crosswise into 1/4-inch-thick half-moons.

Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add squash and half the Tuscan Heat Spice. Cook, stirring, until lightly browned and softened, 5-6 minutes. Season with salt and pepper. Add orzo and cook, stirring, until translucent, about 1 minute.

Stir 2 cups water (3 cups for 4 servings) remaining Tuscan Heat Spice, and a pinch of salt into pan with orzo. Bring to a boil, then lower heat to medium. Simmer, stirring occasionally, until orzo is al dente, 9-11 minutes. TIP: If mixture seems dry at any point, stir in 1/4 cup water.

Meanwhile, halve tomatoes. Cut lemon into wedges. Pick basil leaves from stems; discard stems and roughly chop or tear leaves.

Once orzo is al dente, stir Italian cheese, tomatoes, pesto, half the basil, a squeeze of lemon juice, and 1 TBSP butter (2 TBSP for 4 servings) into pan. Taste and season with salt, pepper, and/or more lemon juice. If your pan is not ovenproof, transfer contents to a baking dish. In a small bowl, combine panko, Parmesan, a drizzle of oil, salt, and pepper. Sprinkle evenly over orzo mixture.

Place pan or dish on top rack (panko mixture should be about 3 inches from the flame). Broil or bake until panko is golden brown, 2-4 minutes. (TIP: Watch carefully to ensure mixture doesn’t burn.) Divide orzotto between plates or bowls (or serve straight from the skillet). Garnish with remaining basil. Serve with remaining lemon wedges on the side.