Bring a large pot of water to a boil and cook the pasta according to package directions.

Meanwhile, heat oil in a pan over medium heat. Add 2 cloves of garlic and sauté briefly, then add the ground pork. Season with fennel, parsley, Italian seasoning, pepper, minced onion, and paprika. Cook until browned and cooked through.

In a separate pan, heat oil and cook the frozen butternut squash cubes until heated through and lightly browned.

In a large saucepan, heat oil over medium heat and sauté the remaining 2 cloves of garlic. Add the spinach and cook until just wilted. Stir in the heavy cream and Parmesan cheese, mixing until smooth. Bring to a gentle boil, then reduce heat.

Combine the cooked pasta, pork, butternut squash, and creamy spinach sauce in a large pan. Toss to combine and cook for 2 minutes before serving.