Preparation Steps

• Preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper in a mixing bowl. Spread the squash on a parchment-lined baking sheet. In a separate bowl, coat Brussels sprouts with another tablespoon of olive oil, salt, and pepper and place them on another sheet. Roast the butternut squash for 25 minutes and the Brussels sprouts for 20 minutes, or until they are nicely charred.
• In a large pot of salted water, cook cheese tortellini according to package directions until al dente. Drain and set aside.
• While the vegetables are roasting, slice the chicken thighs into strips. Season with smoked paprika, salt, and pepper. In a large cast-iron skillet over medium-high heat, warm the remaining tablespoon of olive oil. Add the chicken in a single layer and sear for about 5 minutes without stirring. Flip and cook for an additional 4-5 minutes until browned and cooked through. Remove the chicken and set it aside.
• In the same skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for about 2 minutes until fragrant. Add the cooked tortellini to the skillet and stir to coat them in the garlic butter. Gently fold in the roasted vegetables and the seared chicken. Finish with fresh thyme, and adjust the seasoning if needed.