Cooking Process

• Begin by preheating your oven to 425°F (220°C). Toss the cubed butternut squash with one tablespoon of olive oil and a sprinkle of salt and pepper, ensuring it's well-coated.
• Spread the squash evenly on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until fork-tender and slightly caramelized.
• While the squash is roasting, bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions until al dente, then drain and set aside.
• In a large skillet over medium heat, cook the crumbled Italian sausage until browned and cooked through, about 8-10 minutes. Remove the sausage from the skillet and set aside.
• In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach, stirring occasionally, until wilted, about 4-5 minutes.
• Pour in the heavy cream, bringing it to a gentle simmer. Stir in the grated Parmesan cheese and nutmeg, allowing the sauce to thicken slightly.
• Incorporate the cooked sausage and drained pasta into the sauce, mixing well to combine. Adjust seasoning with salt and pepper as needed.
• Finally, add the roasted butternut squash, gently folding it into the pasta mix or leaving it on top as a garnish.