Start by preheating your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then roast for 25–30 minutes until tender and caramelized. Roasting enhances the squash’s natural sweetness, making the dish irresistibly flavorful.

While the squash is roasting, boil the pasta in salted water until al dente. Drain and set it aside, reserving a cup of pasta water. This starchy water will help adjust the sauce’s consistency later, if needed.

Heat olive oil in a large skillet over medium heat. Crumble the sausage and cook until it’s browned and cooked through. Add the diced onion and minced garlic, stirring until the onion turns translucent. This step fills your kitchen with the most delicious, warm aroma.

Deglaze the skillet with chicken or vegetable broth, scraping up any flavorful bits left from cooking the sausage. Add the roasted squash, mashing some of it with the back of your spoon to blend into the broth. Stir in the heavy cream and simmer until the sauce thickens slightly.

Add the cooked pasta to the skillet and toss to coat it evenly in the sauce. Fold in the fresh spinach, letting it wilt from the heat of the sauce. Finally, sprinkle in the grated Parmesan cheese and stir everything together.

Transfer the pasta to a serving dish and garnish with extra Parmesan and fresh parsley for a lively presentation. Serve warm, and enjoy every comforting, delicious bite with your favorite sides!