Pre-heat oven to 425 degrees and line sheetpan with parchment paper. Arrange butternut squash onto sheetpan, toss with a few T olive oil, salt, pepper, and nutmeg. Roast for 20-25 minutes, until fork tender.
Meanwhile, bring a large pot of salted water to a boil; cook pasta per instructions on package, reserve 1/4 cup pasta water then drain and set aside.
Heat 1-2 T olive oil in a large nonstick skillet over medium high heat. Add sausage and cook, breaking up with the back of your spoon until fully cooked through.
Add garlic to skillet and cook another minute or two. Toss in roasted butternut squash and spinach and toss until spinach starts to wilt. You may need to add spinach in batches if it won’t fit in your skillet at first. Season to taste with salt and pepper.
Add spinach mixture to cooked pasta along with grated parmesan and a splash or two of pasta water; toss to combine.
Serve with more grated parmesan and red pepper flakes. Enjoy!!!
*If you don’t like spicy or are serving to someone who doesn’t like spicy, feel free to sub milk Italian Sausage. You can always spice up individual bowls by adding red pepper flakes.
Keywords: Pasta, fall pasta dish, roasted butternut squash pasta