Preheat the oven to 400°F (200°C). Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet over medium heat, add the sliced sausage and cook until browned and cooked through, about 5-7 minutes.

In a large mixing bowl, combine the cooked pasta, roasted vegetables, and cooked sausage. Toss gently to combine. Add grated Parmesan cheese and chopped parsley, mixing until evenly distributed.

Serve warm, garnished with additional Parmesan cheese and parsley if desired.