2 cups butternut squash, peeled, seeded, and cubed

1 Tbsp olive oil (for roasting squash)

Salt and pepper, to taste

1 Tbsp olive oil (for sausage)

1/2 lb sausage, crumbled (casings removed)

1 Tbsp olive oil (for sauce)

4 garlic cloves, minced

6 oz spinach

1 cup heavy cream

1/3 cup Parmesan cheese, shredded

1/4 tsp salt

8 oz farfalle (bow tie pasta)

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Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes until tender and caramelized.
Cook pasta in salted water until al dente. Drain and set aside.
In a skillet, heat olive oil and cook sausage until browned. Transfer to a plate.
In the same skillet, sauté garlic until fragrant.
Stir in spinach and cook until wilted.
Add heavy cream, Parmesan, and salt. Simmer until slightly thickened.
Add roasted squash, sausage, and pasta to the skillet. Toss until coated in sauce.
Serve hot with extra Parmesan if desired.

Use spicy Italian sausage for added heat.

Swap farfalle for penne, rigatoni, or fusilli.

Blend roasted squash into the cream sauce for a silkier texture.

For a vegetarian version, skip sausage and add mushrooms or chickpeas.

Reheat with a splash of broth or cream to refresh the sauce.