Preheat the oven to 200°C (400°F).

Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it in a single layer on a parchment paper-lined baking sheet. Roast for 15-20 minutes until tender.

While the squash is roasting, trim and halve the Brussels sprouts. Toss them with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on another parchment paper-lined baking sheet. Roast for 20-30 minutes, until they are browned.

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

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Slice the sausage into coins and cook until browned on both sides. Remove the sausage from the skillet and set aside.

In the same skillet, cook the minced garlic until fragrant. Add the butter and let it melt. Add the cooked pasta and toss to coat. Season with salt, pepper, and smoked paprika.

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