Directions

• Preheat your oven to 400°F (200°C) to ensure the squash roasts evenly.
• Toss butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and golden brown.
• Trim and halve the Brussels sprouts. Toss them with olive oil, salt, and pepper, then add them to the oven for 20-30 minutes until crispy and browned.
• Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente, usually about 8-10 minutes. Reserve a cup of pasta water before draining.
• In a large skillet over medium heat, add olive oil. Once hot, add the sliced smoked sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
• Lower the heat in the same skillet, sauté minced garlic until fragrant, about 30 seconds. Add butter and let it melt, mixing with the garlic. Stir in the cooked pasta and season with salt, pepper, and smoked paprika.
• Gently fold in the roasted squash, Brussels sprouts, and the cooked sausage. If the mixture is dry, add a splash of reserved pasta water.
• Optional: Garnish with fresh thyme or a sprinkle of Parmesan cheese.