Preheat oven to 400 F. Make sure the butternut squash is peeled, seeded, and cubed.

In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper.

Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding.

Roast on the middle rack in the preheated oven at 400 F for about 15 to 20 minutes. Remove from oven.

Preheat oven to 400 F. Trim ends of Brussels sprouts and remove yellow leaves.

In a medium bowl, toss Brussels sprouts with olive oil, salt, and pepper.

Spread the Brussels sprouts on a parchment paper-lined baking sheet in one layer, without overcrowding.

Roast on the middle rack in the preheated oven at 400 F for 20 or 30 minutes. Remove from oven.

Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Drain.

Heat 1 tablespoon olive oil in a large, high-sided cast-iron skillet on medium heat. Slice cooked sausage into coins and add to the skillet.

Cook on medium heat for 5 minutes on one side, then flip over and cook for about 3 minutes on the other side. Remove the sausage from the skillet.

To the same skillet, add minced garlic and cook for about 1 to 2 minutes until garlic softens.

Add butter, then cooked pasta and coat thoroughly with the garlic butter sauce. Sprinkle with salt, pepper, and smoked paprika to taste.

Add roasted butternut squash, roasted Brussels sprouts, cooked sausage, and fresh snipped thyme to the skillet. Mix to coat everything with juices and sauce.