Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, toss the halved Brussels sprouts and diced butternut squash with olive oil and minced garlic.

Spread the veggies evenly on the baking sheet and roast for about 25-30 minutes until golden brown and tender.

In a skillet over medium heat, brown the Italian sausage for 5-7 minutes.

Bring a pot of salted water to a boil, add pasta and cook until al dente, tossing in Brussels sprouts for the last few minutes.

Combine roasted vegetables, cooked pasta, and browned sausage in a large mixing bowl.

Add reserved pasta water if the mixture feels too dry.

Drizzle with olive oil or sprinkle with Parmesan cheese before serving.