Fall Harvest Pasta

1. Cut butternut squash into tiny cubes. On a baking sheet, add the butternut squash and a large drizzle of olive oil. Season with onion salt, pepper, pumpkin pie seasoning, garlic powder, and onion powder. Bake on 400º for 30 minutes, flipping halfway through.
2. Bring a pot of salted water to a boil and boil the bowtie pasta.
3. Finely chop onions, garlic, and fresh sage.
4. In a pan, add a drizzle of olive oil, onions, garlic, and sage. Sauté for a couple minutes and then add in the sliced sausage. Then, add the butternut squash, cooked pasta, and spinach. Cover for a few minutes to let the spinach wilt.
5. Drizzle some more extra virgin olive oil, add black pepper to taste, and pecorino romano cheese.