Preheat your oven to 200°C (400°F).

Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them onto a parchment-lined baking sheet and roast for about 15-20 minutes until tender and beautifully caramelized.

In a separate bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, salt, and pepper. Place them on another baking sheet and let them roast for about 20-30 minutes until tender and nicely browned.

While the veggies are roasting, boil a large pot of salted water and cook the bow tie pasta according to package directions until al dente. Reserve a cup of that starchy pasta water before draining!

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the smoked sausage slices and brown them for about 3-4 minutes. Once cooked, remove them from the skillet and set aside.

In the same skillet, toss in the minced garlic, cooking until fragrant. Add the butter and let it melt.

Add the cooked pasta into the garlic and butter mixture, ensuring everything is well coated. Season with salt, pepper, and smoked paprika.

Gently fold in the roasted squash, Brussels sprouts, browned sausage, and fresh thyme. Mix it all together and serve immediately.