Preheat the oven to 400°F (204°C).

In a large mixing bowl, combine the cubed butternut squash with olive oil, and season with salt and pepper. Ensure the squash is evenly coated.

Arrange the seasoned squash on a baking sheet lined with parchment paper, ensuring the pieces are spread out in a single layer to promote even cooking.

Roast in the preheated oven for 30 minutes, or until the squash is tender and lightly caramelized. Remove from the oven and set aside.

Heat one tablespoon of olive oil in a medium skillet over medium heat.

Add the crumbled sausage to the skillet. Cook for approximately 10 minutes, stirring regularly, until the sausage is thoroughly cooked and browned. Remove from heat and transfer the sausage to a separate dish.

Using the same skillet, add one tablespoon of olive oil and heat over medium. Add the minced garlic and cook until fragrant, about 1 minute.

Add the spinach to the skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until the spinach has wilted.

Pour in the heavy cream and bring the mixture to a brief boil. Reduce the heat to a simmer and stir in the shredded Parmesan cheese. Continue to stir until the cheese has fully melted into the sauce. Season with ¼ teaspoon of salt, adjusting according to taste and the saltiness of the sausage.

Cook the farfalle pasta in boiling water until al dente, according to the package instructions. This typically requires 7 to 11 minutes.

Drain the pasta and add it to the skillet with the creamy spinach sauce. Integrate the cooked sausage into the skillet as well.

Stir the mixture to ensure that the pasta and sausage are evenly coated with the sauce. Season with additional salt and pepper to taste.

Gently fold in the roasted butternut squash, either incorporating it throughout the pasta or arranging it on top for presentation.