Preheat your oven to 400°F and line a large baking sheet with parchment paper. Toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread in a single layer on the prepared baking sheet and roast for 18-20 minutes, until the edges turn golden brown and the squash is fork-tender.

While the squash roasts for its first 15 minutes, toss the halved Brussels sprouts with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. After the squash has been roasting for 15 minutes, add the Brussels sprouts to the same baking sheet (or use a separate one if space is tight). Return to the oven and roast both vegetables together for an additional 15-20 minutes until the Brussels sprouts' outer leaves are crispy and brown.

About 20 minutes before the vegetables finish roasting, bring a large pot of generously salted water to a rolling boil. Cook the bow tie pasta according to package directions until al dente, which usually takes 10-12 minutes. Before draining, scoop out ½ cup of the starchy pasta water and set it aside.

While the pasta cooks, heat the remaining 1 tablespoon of olive oil in a large 12-inch skillet or Dutch oven over medium heat. Add the sliced sausage and cook for 3-4 minutes per side until beautifully browned with crispy edges. Remove the sausage to a plate and set aside.

In the same skillet, add the minced garlic and cook for just 30-60 seconds until fragrant but not brown. Add the butter and let it melt completely, swirling the pan to combine it with the garlic.

Add the drained pasta to the skillet along with the smoked paprika. Toss everything together for 30 seconds, then add the roasted butternut squash, crispy Brussels sprouts, and browned sausage. Pour in ¼ cup of the reserved pasta water and gently toss until everything is coated in the garlic butter sauce. The pasta should look glossy and slightly creamy. If it seems dry, add more pasta water one tablespoon at a time. Stir in the fresh thyme leaves right before serving.