Cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced butternut squash and sauté for about 5-7 minutes until it begins to soften.

Add the halal Italian sausage to the skillet, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Pour in the vegetable broth and bring to a simmer. Let it cook for about 5 minutes until the squash is tender.

Use an immersion blender to puree the mixture until smooth. If you don't have an immersion blender, transfer the mixture to a regular blender and blend until smooth, then return it to the skillet.

Stir in the heavy cream and Italian seasoning, and season with salt and pepper to taste. Let it simmer for an additional 2-3 minutes.

Add the fresh spinach to the sauce and cook until wilted.

Toss the cooked pasta into the sauce and mix well to coat.

Serve warm, topped with grated Parmesan cheese if desired.