Preheat your oven to 425°F (220°C). Toss the diced butternut squash and halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes.

While the vegetables roast, bring salted water to a boil in a large pot. Cook bow tie pasta according to package instructions, about 8-10 minutes. Drain and set aside.

In a large skillet over medium heat, cook sliced smoky sausage for about 5-7 minutes until browned.

In the same skillet, reduce heat to low, add butter and minced garlic, cooking for 1-2 minutes until fragrant.

Add the roasted vegetables, cooked pasta, and sausage back into the skillet. Toss gently and cook for an additional 2-3 minutes.

Serve warm, optionally garnished with fresh herbs like parsley or sage.