1. Heat skillet to medium high and add sausage with a splash of EVOO - saute until golden brown, and cooked throughout (~10 mins). Slice into 1/2 inch pieces and put aside.
2. Add cubed butternut squash to the oils left over from the sausage, and saute until cooked throughout (~another 10 mins). Meanwhile, add pasta to boiling water and cook until al dante (follow label).
3. Add fresh basil, sliced sausage, spinach leaves, & garlic. Heat for 1 minute (until spinach leaves begin to soften).
4. Toss with cooked pasta, add S&P to taste, and ENJOY!
If you're not dairy free, aged parmesan makes a great addition on top.