Preheat oven to 400°F (200°C). On a large baking sheet, toss the cubed butternut squash and halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper.

Roast vegetables for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

While vegetables roast, cook the pasta according to package directions in a large pot of salted water. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet or Dutch oven, brown the Italian sausage over medium-high heat, breaking it apart with a spoon. Drain excess fat.

Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Stir in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.

Add the cooked pasta, roasted vegetables, and reserved pasta water (if needed for consistency) to the skillet with the sausage mixture. Toss gently to combine and heat through.

Serve immediately, garnished with grated Parmesan cheese.