Preheat your oven to 400°F (200°C).

Peel and cube the butternut squash, then toss it in olive oil, salt, and pepper. Spread it on a baking sheet and roast for 25-30 minutes or until tender and golden brown.

While the squash is roasting, cook the pasta according to package directions until al dente. Drain and set aside.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, then add the minced garlic and cook for another 1-2 minutes, until fragrant.

Crumble the halal sausage into the skillet and cook until browned and fully cooked, about 7-10 minutes.

Stir in the roasted squash, spinach, thyme, sage, and red pepper flakes if using. Cook for about 5 minutes, allowing the spinach to wilt.

Add the cooked pasta into the skillet, tossing everything together to combine. Adjust seasoning with salt and pepper to taste.

Serve hot, topped with grated Parmesan cheese if desired.