Preparation Steps

• Preheat your oven to 425°F (220°C). Toss the butternut squash with 1 tablespoon of olive oil, salt, and pepper, then spread on a large baking sheet. Do the same with the halved Brussels sprouts, arranging them on another sheet. Roast both for 25-30 minutes, turning once, until they achieve caramelized edges.
• In a large pot, bring salted water to a boil. Add the bow tie pasta, cooking it according to package instructions until just al dente, then drain and set aside.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the sliced smoked sausage and cook until browned and slightly crispy, about 5-7 minutes. Once done, transfer the sausage to a plate and set aside.
• In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Stir in the butter until it melts, then add the cooked pasta, tossing to coat well with the garlic butter.
• Add the roasted butternut squash, Brussels sprouts, and browned sausage back into the skillet. Sprinkle with smoked paprika, lemon zest, thyme, along with salt and pepper. Give everything a good toss to evenly combine and heat through.
• Serve hot, garnished with additional thyme if desired.