Preheat your oven to 200°C (400°F).

Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until golden brown.

After 10 minutes, prepare and roast Brussels sprouts with olive oil, salt, and pepper for 20-30 minutes.

Boil a large pot of salted water, add bow tie pasta, and cook according to package instructions until al dente.

In a skillet, heat olive oil and brown sliced smoked sausage for 5-7 minutes.

Add minced garlic to the skillet and sauté for 1-2 minutes until golden.

Melt butter in the skillet with garlic, then stir in smoked paprika.

Combine the pasta, roasted butternut squash, Brussels sprouts, and sausage in a bowl. Pour the garlic butter sauce over and toss gently.