Preheat your oven to 400°F (200°C). Cube the butternut squash and toss it with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes.

Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions for about 10 minutes. Drain and set aside.

In a large skillet, heat olive oil. Add the crumbled sausage and cook until browned, about 5-7 minutes.

Add minced garlic to the skillet and sauté for 1-2 minutes. Then, add the spinach and stir until wilted. Pour in the heavy cream and mix in the Parmesan cheese.

Combine the roasted butternut squash and cooked farfalle pasta with the sauce in the skillet, tossing until well coated.