Preheat your oven to 200°C (400°F).

In a mixing bowl, toss the cubed butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes.

Trim and halve the Brussels sprouts. Coat with olive oil, salt, and pepper. Add to the baking sheet with the squash during the last 20-30 minutes of roasting.

Boil water in a large pot, add salt, and cook bow tie pasta until al dente. Reserve a cup of pasta water.

In a skillet, heat olive oil and add sliced smoked sausage. Cook until browned, about 5-7 minutes. Remove and set aside.

In the same skillet, sauté minced garlic for 1-2 minutes, then add butter and melt it.

Return drained pasta to skillet and toss in garlic butter. Fold in roasted butternut squash, Brussels sprouts, and browned sausage. Adjust consistency with reserved pasta water.

Add fresh thyme and season with salt and pepper. Stir to combine and serve warm.