Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper in a large bowl, then spread in a single layer on one sheet, leaving space between pieces. On the second sheet, toss halved Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Roast both trays. Check squash after 15 minutes (may need up to 20 minutes until fork-tender with golden edges). Check Brussels sprouts after 20 minutes (may need up to 30 minutes until edges are crispy and browned).

While vegetables roast, bring a large pot of generously salted water to a rolling boil. Cook the bow tie pasta according to package directions until al dente, usually 10-12 minutes. Before draining, scoop out about 1 cup of the starchy pasta water and set aside. Drain the pasta.

Heat a large 12-inch high-sided skillet or Dutch oven over medium heat. Add sliced sausage in a single layer and cook for 5-7 minutes, flipping occasionally until both sides develop a brown crust. The pre-cooked sausage releases enough fat for browning without added oil. Transfer sausage to a plate.

Using the same skillet without wiping it out, add minced garlic and cook for about 1 minute, stirring constantly. Watch closely as garlic burns quickly. Add butter and swirl until melted and fragrant.

Add drained pasta to the garlic butter, tossing to coat every piece. Sprinkle with smoked paprika, salt, and pepper. Gently fold in the roasted butternut squash, Brussels sprouts, and browned sausage. If the mixture looks dry, add reserved pasta water 2-3 tablespoons at a time, tossing between additions, until you achieve a light, glossy coating.

Remove from heat and stir in fresh thyme leaves. Taste and adjust seasoning as needed. Serve immediately while hot.