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 until caramelized.

Toss Brussels sprouts with olive oil, salt, and pepper, arrange on a separate baking sheet, and roast for 20-30 minutes until crispy.

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

In a skillet, heat olive oil over medium-high heat and sauté sliced smoked sausage until browned, about 5-6 minutes. Transfer sausage to a plate when done.

In the same skillet, reduce heat to medium, add minced garlic and sauté until fragrant for about 30 seconds. Add butter and let it melt.

Return cooked pasta to the skillet, toss to coat with garlic butter, and add roasted butternut squash, Brussels sprouts, and crispy sausage. Mix everything together for 2-3 minutes.

Sprinkle fresh thyme leaves over the dish before serving. Enjoy your Sausage Pasta Squash hot!