Preheat your oven to 200°C (400°F).

Peel and dice the butternut squash into bite-sized cubes, toss with olive oil, salt, and pepper, then spread on a baking sheet and roast for 15-20 minutes.

Prepare the Brussels sprouts by trimming and halving them, toss with olive oil, salt, and pepper, then roast for 20-30 minutes until golden.

Boil salted water in a large pot, add the bow tie pasta, and cook according to package instructions for 8-10 minutes, reserving a cup of pasta water before draining.

In a skillet, heat olive oil over medium heat, add sliced smoked sausage and cook for 5-7 minutes until browned.

Add minced garlic to the skillet and sauté for about 1 minute, then add butter and let melt.

Combine the drained pasta, smoked paprika, salt, and pepper in the skillet, mixing thoroughly.

Fold in the roasted butternut squash, Brussels sprouts, and browned sausage, then sprinkle with fresh thyme before serving.