Preheat your oven to 200°C (400°F). Peel and cube the butternut squash into bite-sized pieces.

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

Prepare the Brussels sprouts by trimming the ends and slicing them in half. Toss with olive oil, salt, and pepper. After 10 minutes of roasting the squash, add Brussels sprouts to the oven and roast for an additional 20-30 minutes.

Bring a large pot of salted water to a boil. Add bow tie pasta and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.

In a large skillet, heat olive oil over medium heat. Slice smoked sausage and brown in the skillet for 5-7 minutes.

Lower heat and add minced garlic to the skillet, sautéing for 1-2 minutes. Add butter to create a garlic butter sauce.

Add cooked pasta to the skillet, stirring to coat. Incorporate roasted butternut squash, Brussels sprouts, and browned sausage. Stir in fresh thyme and season with salt and pepper.

Serve hot, sprinkled with grated Parmesan cheese, alongside crusty bread.