Make butternut squash puree in advance if desired.

Bring a large pot of water to a boil. Add pasta and cook in salted water according to package instructions (usually about 10 to 12 minutes). Drain.

Crumble the sausage into large pieces or remove from casings and slice.

Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.

Add sliced sausage and cook on medium heat for about 4 minutes on one side, without turning, to brown. Flip and cook for 2 more minutes.

To the skillet with sausage, add butternut squash puree, coconut milk, minced garlic, nutmeg, red pepper flakes, and 1 tablespoon of fresh thyme. Stir, bring to a boil, then reduce to a simmer.

Gradually add spinach until it wilts, on low-medium heat, stirring well. Cook for about 3 more minutes, ensuring the garlic is cooked to your liking.

Season with salt and freshly ground black pepper. Adjust seasonings (nutmeg, red pepper flakes, and fresh thyme) to taste.

Stir in cooked and drained pasta. Top with remaining 1 tablespoon fresh thyme and red pepper flakes.