Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Toss the butternut squash cubes in olive oil, salt, and pepper until evenly coated. Spread the cubes in a single layer on the baking sheet. Roast for about 30 minutes, or until the squash is golden and tender, stirring halfway through for even cooking and caramelization.

While the squash roasts, heat a skillet over medium heat and add a splash of olive oil. Once hot, crumble in the sausage and cook for approximately 10 minutes, stirring occasionally, until browned and fully cooked. The sausage should be sizzling and browned nicely. Once cooked, transfer the sausage to a plate and set aside, reserving a bit of the drippings in the skillet for flavor.

In the same skillet with the sausage drippings, add minced garlic and sauté for about 1 minute until fragrant. Toss in the fresh spinach and stir, cooking until it wilts—around 2-3 minutes. The vibrant green color will brighten the dish. Once wilted, remove the skillet from heat and prepare to make the creamy sauce.

Return the skillet to medium heat and pour in the heavy cream, bringing it to a gentle boil while stirring. Reduce the heat to low and stir in the grated Parmesan cheese until melted and combined. The sauce should become creamy and rich, coating the skillet. Adjust the salt to taste, keeping in mind the saltiness of the sausage, and remove it from heat.

In a large pot, bring salted water to a boil and add the farfalle pasta. Cook according to package directions until al dente, typically about 10-12 minutes. Once cooked, drain the pasta, reserving a cup of pasta water to adjust the sauce if needed. Immediately add the pasta to the creamy sauce in the skillet for mixing.

Add the cooked sausage and roasted butternut squash to the skillet with the creamy sauce and pasta. Toss everything together gently, letting the creamy sauce envelop the pasta and ingredients. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency. Serve hot, garnishing with extra Parmesan if you like.