Preheat the oven to 200°C (400°F).

Toss cubed butternut squash with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15–20 minutes until tender.

Trim and halve Brussels sprouts, toss with olive oil, then add to the baking sheet after 10 minutes of roasting the squash. Roast for an additional 20–30 minutes.

Cook bow tie pasta in salted water until al dente, about 8–10 minutes. Reserve a cup of pasta water before draining.

In a skillet, heat olive oil and cook sliced smoked sausage until browned for 5–7 minutes, then set aside.

Sauté minced garlic in the same skillet until fragrant, then add butter and let melt to create garlic butter sauce.

Combine drained pasta with the garlic butter sauce, then add roasted squash, Brussels sprouts, and sausage. Mix gently.

Adjust seasoning with fresh thyme and salt. Stir in reserved pasta water if needed, and serve warm.