Preheat your oven to 400°F (200°C). Cut the butternut squash into cubes and toss them with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 30 minutes.

While the squash roasts, heat a skillet over medium heat, add olive oil, and crumble the sausage. Cook for about 10 minutes until browned.

In the same skillet, sauté minced garlic for 1 minute, add spinach, and cook until wilted. Pour in heavy cream and bring to a gentle boil. Stir in Parmesan until melted.

In a large pot, bring salted water to a boil and cook the farfalle according to package instructions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.

Add the cooked pasta and sausage to the creamy sauce, toss until well-coated, adding reserved pasta water as needed for the right consistency.

Fold in the roasted butternut squash or arrange on top. Adjust seasoning with extra salt and pepper if necessary. Serve immediately.