Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it evenly on a parchment-lined baking sheet and roast for 30 minutes or until golden and tender. Set aside.

In a skillet, heat olive oil over medium heat. Add the crumbled sausage and cook for about 10 minutes, breaking it apart as it browns. Set aside once fully cooked.

In another large skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted, about 5 to 7 minutes.

Pour in heavy cream, bring to a gentle boil, then reduce to a simmer. Stir in Parmesan cheese and cook until the sauce thickens. Season with salt as needed.

Meanwhile, cook farfalle pasta in salted boiling water until al dente. Drain and add to the skillet with the sauce.

Stir in the cooked sausage, then gently fold in or top with roasted butternut squash.

Serve immediately while warm and creamy.