Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, toss with olive oil, salt, and pepper, and roast for 30 minutes, stirring halfway through.

In a large skillet, heat olive oil over medium heat, add crumbled sausage, and cook for about 10 minutes until browned. Then, transfer sausage to a plate.

In the same skillet, add more olive oil if needed, and sauté minced garlic for 1-2 minutes. Add spinach and cook for 5-7 minutes until wilted.

Pour in heavy cream, heat to a brief boil, then lower the heat to simmer gently.

Mix in grated Parmesan cheese, stirring until it melts. Add salt to taste.

Bring a large pot of salted water to a boil, add farfalle pasta, and cook until al dente, about 8-10 minutes. Drain and reserve a cup of pasta water.

In the skillet with the sauce, fold in cooked sausage and roasted butternut squash. Stir in drained pasta, adding reserved pasta water as needed for desired creaminess.

Plate the pasta, garnish with additional Parmesan and black pepper, serve hot.