Preheat your oven to 200°C (400°F).

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

Trim and halve the Brussels sprouts, toss with 2 tablespoons of olive oil, and season with salt and pepper. Spread on another baking sheet and roast for about 20 to 30 minutes until golden and crispy.

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

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced smoked sausage and cook until browned on both sides, then remove and set aside.

In the same skillet, add the minced garlic and cook until fragrant. Add 2 tablespoons of butter and let it melt.

Add the cooked pasta to the skillet, tossing to coat well. Season with salt, pepper, and ¼ teaspoon of smoked paprika.

Add the roasted butternut squash, Brussels sprouts, and cooked sausage back to the skillet. Toss everything gently to combine, adding reserved pasta water if needed, and stir in fresh thyme leaves.