Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with olive oil, salt, and pepper, then spread on a baking sheet and roast for about 15-20 minutes until tender.

Trim and halve the Brussels sprouts, toss with olive oil, salt, and pepper, and add to the baking sheet after the squash has roasted for 15 minutes. Roast for an additional 20-30 minutes.

Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente, usually around 8-10 minutes. Reserve about a cup of pasta water, then drain.

In a large skillet, heat a drizzle of olive oil over medium heat. Brown the sliced smoked sausage, stirring occasionally for about 5-7 minutes. Remove and set aside.

Lower the heat and sauté minced garlic in the same skillet for 1-2 minutes until fragrant, then add butter and let it melt.

Add the drained pasta, smoked paprika, salt, and pepper to the skillet. Mix in the roasted butternut squash, Brussels sprouts, and the browned sausage, stirring to combine.

Plate your Autumn Sausage Pasta Squash, garnishing with additional thyme or cheese if desired. Serve warm.