Preheat your oven to 200°C (400°F).

Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for 15-20 minutes until fork-tender.

Nestle prepared Brussels sprouts on the same or another baking sheet, drizzle with olive oil, salt, and pepper, and roast for 20-30 minutes until golden brown.

Bring a large pot of salted water to a boil, add bow tie pasta, and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

In a large skillet, add olive oil and sliced smoked sausage, cook for 5-7 minutes until browned, then remove and set aside.

In the same skillet, sauté minced garlic for 1 minute until fragrant, then add butter to create a garlic butter sauce.

Toss cooked bow tie pasta in the garlic butter sauce, gradually adding roasted butternut squash, Brussels sprouts, and browned sausage. Use reserved pasta water if needed.

Sprinkle fresh thyme and smoked paprika over the pasta, toss gently, and adjust seasoning with additional salt and pepper as needed before serving.