Preheat your oven to 200°C (400°F). Toss butternut squash with 1 tablespoon of olive oil, salt, and pepper. Roast for about 15-20 minutes until tender.

Prepare Brussels sprouts by tossing with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-30 minutes until golden and crispy.

Bring a large pot of salted water to a boil. Add bow tie pasta and cook until al dente, about 10-12 minutes. Drain and reserve some pasta water.

In a skillet, heat 1 tablespoon of olive oil and brown the sliced cooked sausage for 5-7 minutes. Remove from skillet.

In the same skillet, add minced garlic and cook for 1-2 minutes. Add 2 tablespoons of butter until melted, then return cooked pasta and toss.

Mix roasted butternut squash, Brussels sprouts, and sausage into the pasta. Garnish with fresh thyme leaves and adjust seasoning as needed.