Preheat your oven to 200°C.

Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it in a single layer on a parchment paper-lined baking sheet and roast for 15-20 minutes.

Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper. Place them on another parchment paper-lined baking sheet and roast at 200°C for 20-30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the bow tie pasta according to package directions until al dente. Drain and reserve some pasta water.

In a large skillet over medium heat, heat olive oil. Slice the sausage into coins and cook until browned on both sides. Remove the sausage and set aside.

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

Toss in the cooked pasta, seasoning it with salt, pepper, and smoked paprika.

Add the roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme. Gently mix everything to combine and adjust seasoning as needed.