Preheat oven to 400 F.

Slice acorn squash in half and scoop out the seeds.

Drizzle cut sides with olive oil, season with salt and pepper. Place cut sides down on a baking sheet.

Roast in the oven for 30 minutes. Scrape out flesh into a bowl and mash to make a puree.

While the squash is roasted, proceed with the rest of the recipe.

Bring a large pot of water to a boil. Add pasta and cook according to package instructions, usually about 10 minutes. Drain.

Heat 1 tablespoon olive oil in a skillet on medium heat.

Slice sausage into coins and add to the skillet. Cook for 5 minutes on one side, then 3 minutes on the other.

Drain extra grease from the skillet.

Add acorn squash puree and cream to the skillet with sausage, stir then add spinach. Bring to a boil, reduce heat and cook for 3 minutes until spinach wilts.

Add cooked pasta and stir. Top with remaining thyme and red pepper flakes.