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

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

In a skillet over medium heat, add the spicy sausage. Cook until browned and cooked through, breaking it up with a spoon, about 5-7 minutes.

Add the heavy cream, chicken broth, garlic powder, and parmesan cheese to the skillet. Stir and let simmer for 5 minutes until slightly thickened.

Add the cooked rigatoni and roasted butternut squash to the skillet. Toss to combine and heat through for 2-3 minutes. Serve garnished with fresh parsley and additional parmesan cheese.