Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 15-20 minutes until tender.

While the squash is roasting, trim and halve the Brussels sprouts, then toss with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-30 minutes until golden.

Bring a large pot of salted water to a boil. Add the bow tie pasta and cook for 8-10 minutes until al dente. Reserve ½ cup of pasta water before draining.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Slice the sausage and cook for 4-5 minutes until browned. Remove and set aside.

In the same skillet, sauté minced garlic for 1 minute. Add 2 tablespoons of butter until melted. Stir in pasta and season with salt, pepper, and smoked paprika.

Combine roasted butternut squash, Brussels sprouts, and browned sausage with pasta in the skillet. Mix well and adjust seasoning as needed.