Preheat your oven to 200°C (400°F).

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

Trim and halve Brussels sprouts. Toss with olive oil, salt, and pepper. Add to oven when squash has 10 minutes left.

Boil water in a large pot, add salt, and cook bow tie pasta until al dente, roughly 8-10 minutes. Reserve a cup of pasta water.

In a large skillet, heat olive oil and sauté sliced sausage until browned, about 5-7 minutes.

Add minced garlic to the skillet and sauté for 1-2 minutes. Then add butter and melt it.

Combine drained pasta, roasted squash, Brussels sprouts, and sausage in the skillet, tossing to coat.

Fold in fresh thyme and adjust sauce consistency with reserved pasta water if needed.