1. Preheat oven to 200°C (400°F). Toss cubed butternut squash with olive oil, salt, and pepper. Spread in a single layer on a parchment paper-lined baking sheet and roast for 15–20 minutes until tender.

2. Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper, then roast at 200°C for 20–30 minutes until caramelized.

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

4. Heat olive oil in a large skillet over medium heat. Slice sausage into coins and cook until browned on both sides, about 4–5 minutes. Remove and set aside.

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

6. Add roasted butternut squash, Brussels sprouts, cooked sausage, and fresh thyme to the skillet. Gently toss everything together. Adjust seasoning and add a splash of pasta water if needed.

7. Serve immediately, garnished with extra thyme.