Boil a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Reserve a cup of pasta water, drain the rest, and set the pasta aside.

In a large skillet over medium heat, add a splash of olive oil and toss in the diced butternut squash. Sauté for about five minutes until it starts to soften.

Crumble the Italian sausage into the skillet and cook until browned, stirring occasionally and breaking it into bite-sized pieces.

Stir in the diced onion and minced garlic. Cook for another 2-3 minutes until the onion becomes translucent.

Pour in the broth and bring it to a simmer. Then add the heavy cream, Italian seasoning, and a pinch of salt and pepper. Allow it to simmer on low for about 5 minutes.

For an extra creamy sauce, mash some of the butternut squash with a fork.

Toss in the cooked pasta, mixing well to coat it in the sauce. If it seems thick, add some reserved pasta water to reach desired consistency.

Plate the pasta and sprinkle with grated Parmesan cheese and fresh herbs, if desired.