Preheat your oven to 200°C (400°F). In a mixing bowl, toss the cubed butternut squash with a tablespoon of olive oil, salt, and pepper until evenly coated. Spread the squash in a single layer on a parchment paper-lined baking sheet and roast for 15-20 minutes, or until fork-tender and caramelized at the edges.

While the squash is roasting, prepare the Brussels sprouts by trimming and halving them. In a bowl, mix the sprouts with two tablespoons of olive oil, salt, and pepper. Spread them on a parchment-lined baking sheet, ensuring they are in a single layer. Roast the Brussels sprouts for 20-30 minutes until they are golden brown and crispy on the outer leaves.

Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to the package directions until al dente, usually about 10-12 minutes. Once cooked, drain the pasta, reserving a cup of pasta water for later use. Set the pasta aside in the pot to keep warm while you prepare the sauce.

In a large skillet, heat a tablespoon of olive oil over medium heat. Slice the cooked smoked sausage into bite-sized coins and add to the skillet. Sauté for about 5-7 minutes, or until the sausage is nicely browned on both sides. Once done, remove the sausage from the skillet and set it aside on a plate.

Using the same skillet, add the minced garlic and cook for about 1 minute, or until fragrant but not browned. Add two tablespoons of butter and let it melt, stirring it into the garlic. Then, return the cooked bow tie pasta to the skillet and toss gently to coat, seasoning with salt, pepper, and smoked paprika for that cozy autumn flavor.

Finally, gently fold in the roasted butternut squash, Brussels sprouts, and the browned smoked sausage into the pasta. Add fresh thyme leaves and a splash of reserved pasta water if needed to loosen the mixture. Stir everything together until well combined and heated through, adjusting the seasoning to your taste for the perfect Autumn Sausage Pasta Squash experience.