Preheat your oven to 200°C (390°F). Peel and cube the butternut squash, then toss in a large bowl with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender.

Prepare the Brussels sprouts by trimming and halving. Place on a separate baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 20-30 minutes until golden and crispy.

Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until al dente (about 8-10 minutes). Drain, reserving about a cup of the pasta water.

In a skillet over medium heat, add sliced smoked sausage and cook for 5-7 minutes until golden brown. Set aside, leaving the fat in the skillet.

In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant. Add butter, letting it melt to create a rich sauce.

Add cooked pasta, sausage, roasted butternut squash, roasted Brussels sprouts, smoked paprika, and thyme to the skillet. Toss gently for 2-3 minutes, adding reserved pasta water if needed for creaminess.

Season to taste with salt and pepper, then serve warm, garnished with extra thyme if desired.