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 (maximum 30 minutes). Remove from oven.

You can roast Brussels sprouts on the same baking sheet (if large enough) and at the same time as butternut squash.

Preheat oven to 400 F. Trim ends of Brussels sprouts and remove yellow leaves. Slice all Brussels sprouts in half.

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.

While you roast the veggies and cook the pasta, 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 sausage from skillet.

To the same, now empty, cast-iron skillet, add minced garlic. Cook on low-medium heat for about 1 or 2 minutes or until the garlic softens.

Add butter. Add cooked pasta and coat thoroughly with the garlic butter sauce on low-medium heat. 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 with pasta. Mix everything to coat the veggies with juices from the sausage and the garlic butter sauce. Season with more salt and pepper, and a small amount of smoked paprika, if desired.

If you used a large skillet, everything should fit. If not, work in batches.