Preheat your oven to 200°C (400°F). Peel and cube the butternut squash into bite-sized pieces.

Toss the cubed butternut squash with 1 tablespoon of olive oil and a sprinkle of salt and pepper. Spread on a baking sheet and roast for about 15-20 minutes.

Trim and halve the Brussels sprouts. Toss with another tablespoon of olive oil, salt, and pepper. After 10 minutes of roasting the squash, add Brussels sprouts to the baking sheet and roast for an additional 20-30 minutes.

In a large pot, bring salted water to a boil and add the bow tie pasta. Cook according to package instructions until al dente. Reserve about a cup of pasta water before draining.

In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Sauté the sliced smoked sausage for 5-7 minutes until browned. Remove and set aside.

In the same skillet, lower heat and add minced garlic. Sauté for 1-2 minutes until fragrant. Add 2 tablespoons of butter and allow it to melt.

Add the drained bow tie pasta into the skillet with garlic and melted butter. Toss together, season with salt, pepper, and smoked paprika, and stir in reserved pasta water if needed.

Fold in the roasted squash, Brussels sprouts, and sausage with the pasta, sprinkling fresh thyme leaves over the dish.

Serve immediately in warm bowls, garnishing with extra thyme if desired.