Preheat your oven to 400°F (200°C). Cube the butternut squash and toss it with olive oil, salt, and pepper until well coated. Spread on a baking sheet and roast for about 20 to 25 minutes, or until tender.

Heat a skillet over medium heat and add a drizzle of olive oil. Add the Italian sausage, breaking into smaller pieces and sautéing for about 5 to 7 minutes until browned.

In the same skillet, add the chopped onion and cook for about 3 to 5 minutes until softened. Add minced garlic and sauté for another minute.

Deglaze with dry white wine, scraping the skillet to lift browned bits and simmer for 2 to 3 minutes.

Stir in diced tomatoes and chicken broth, along with dried herbs. Simmer for 15 to 20 minutes to meld flavors.

Add roasted butternut squash and browned sausage back to the skillet. Stir in heavy cream and Parmesan cheese, seasoning with salt and pepper.

Cook your choice of pasta according to package instructions until al dente, reserving a cup of pasta water before draining.

Toss the drained pasta with the sauce, adding reserved pasta water to achieve desired consistency.

Serve garnished with chopped parsley and additional Parmesan, if desired.