Preheat your oven to 400°F (200°C). Prepare your vegetables by washing and cutting them as needed.

In a mixing bowl, toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 to 30 minutes.

Trim fresh Brussels sprouts and cut them in half. Toss with olive oil, salt, and pepper, then add to the baking sheet after 15 minutes. Roast until crispy and tender.

Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, add sliced smoked sausage and cook for about 5-7 minutes until browned. Remove and set aside.

In the same skillet, melt butter over low heat and add minced garlic. Cook for about 1-2 minutes until fragrant. Stir in the cooked pasta.

Combine the roasted butternut squash, Brussels sprouts, and sausage with the pasta in the skillet. Toss with thyme, smoked paprika, salt, and pepper.