Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.

Place the cubed butternut squash on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Toss until evenly coated.

Spread the squash into a single layer. Roast for approximately 25 minutes, turning once if desired, until tender and lightly caramelized around the edges.

While the squash is roasting, bring a large pot of salted water to a boil. Add the farfalle and cook according to the package directions until al dente.

Reserve about 1/2 cup of pasta water, then drain the pasta and set it aside.

Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the crumbled beef sausage and cook for 5–7 minutes, breaking it into smaller pieces as it browns. Cook until the beef sausage is completely cooked through.

Add the minced garlic and cook for about 30–60 seconds, stirring frequently, until fragrant.

Add the roasted butternut squash and fresh spinach. Cook briefly until the spinach begins to wilt.

Reduce the heat to medium-low and gradually pour in the heavy cream. Stir gently to combine.

Add the shredded Parmesan and 1/4 teaspoon salt. Stir until the cheese melts and the sauce becomes smooth and creamy.

Add the cooked farfalle to the skillet and gently toss until everything is evenly coated. If your Creamy Butternut Squash Pasta seems too thick, add reserved pasta water a tablespoon at a time until the sauce reaches your preferred consistency.

Taste and adjust the salt and black pepper as needed. Garnish with freshly chopped parsley and serve warm.