Step 1: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.
Step 2: Toss the cubed butternut squash with 2 tablespoons of olive oil, a pinch of salt, and freshly ground black pepper. Spread evenly on one baking sheet and roast for 15-20 minutes, until it starts to soften.
Step 3: While the squash roasts, trim and halve the Brussels sprouts. Toss them with 1 tablespoon of olive oil, salt, and pepper. Add them to the second baking sheet (or alongside the squash if there's sufficient space). Continue roasting both vegetables for another 20-30 minutes, or until both are tender and slightly caramelized with crispy edges.
Step 4: Bring a large pot of generously salted water to a rolling boil. Add the bow tie pasta and cook according to package directions until it's perfectly al dente. Drain the pasta well and set it aside.
Step 5: In a large, deep skillet or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced smoked sausage and sear for about 5 minutes per side, until beautifully browned and slightly crispy. Remove the sausage from the pan and set aside.
Step 6: Using the same skillet, add 2 tablespoons of unsalted butter and 3-4 cloves of minced garlic. Sauté for 1-2 minutes until the garlic is fragrant, being careful not to let it burn.
Step 7: Add the drained, cooked pasta to the skillet, tossing gently to coat every piece in the aromatic garlic butter sauce.
Step 8: Gently fold in the roasted butternut squash, Brussels sprouts, and the seared sausage. Taste and adjust seasonings as needed, adding more salt, pepper, or a pinch of smoked paprika for extra depth.
Step 9: Garnish generously with fresh thyme leaves before serving immediately. Enjoy your vibrant and comforting fall feast!