Preheat oven to 400°F (200°C).

Spread the diced butternut squash on a baking sheet, drizzle with olive oil, salt, and pepper, and roast for about 25-30 minutes until tender.

Meanwhile, in a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, cook the sausage over medium heat until browned and cooked through. Remove from skillet and set aside.

In the same skillet, melt butter over medium heat and add minced garlic. Cook for about 1 minute until fragrant.

Add the halved Brussels sprouts to the skillet and sauté until tender and slightly browned, about 5-7 minutes.

Once the butternut squash is roasted, combine it with the pasta, sausage, and Brussels sprouts in the skillet. Toss everything together.

Season with additional salt and pepper to taste. Top with grated Parmesan cheese if desired.

Serve warm, garnished with fresh herbs.