Roast the Squash – Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on parchment-lined baking sheet. Roast 15–20 minutes until tender and caramelized.

Roast the Brussels Sprouts – Toss halved sprouts with 2 tablespoons olive oil, salt, and pepper. Roast 20–30 minutes until crispy outside and tender inside.

Cook the Pasta – Bring a large pot of salted water to boil. Cook pasta until al dente. Reserve ½ cup starchy pasta water before draining.

Brown the Sausage – In a skillet, heat 1 tablespoon olive oil over medium. Sear sausage slices until browned. Remove and set aside.

Build the Sauce – In the same skillet, sauté garlic for 30–60 seconds. Add butter and let melt. Stir in cooked pasta, smoked paprika, salt, and pepper.

Combine – Return sausage, roasted squash, and sprouts to skillet. Add ¼ cup pasta water and toss to create a silky sauce. Adjust consistency with more water if needed. Stir in thyme leaves and serve hot.