Step 1: Roast the Vegetables and Sausage

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash and Brussels sprouts with olive oil, salt, pepper, paprika, garlic powder, thyme, and red pepper flakes on a large baking sheet.
3. Spread them out evenly and roast for 20 minutes.
4. Remove from the oven and add the sliced sausage to the same baking sheet. Toss everything together and roast for another 15 minutes, until the veggies are caramelized and the sausage is crispy.

Step 2: Cook the Pasta

1. While the veggies and sausage roast, bring a large pot of salted water to a boil.
2. Cook the farfalle pasta according to the package instructions until al dente.
3. Reserve ½ cup of pasta water, then drain the pasta.

Step 3: Bring Everything Together

1. In a large skillet, melt 2 tablespoons of butter over medium heat.
2. Add garlic and sauté for 1 minute until fragrant.
3. Pour in chicken broth or reserved pasta water and bring to a simmer.
4. Stir in the roasted vegetables and sausage, tossing everything together.
5. Add the cooked pasta and grated Parmesan cheese, stirring until well coated.
6. Finish with a sprinkle of lemon zest for a pop of brightness.

Step 4: Serve & Enjoy!

1. Transfer to plates or bowls.
2. Garnish with fresh parsley or thyme.
3. Serve hot, with extra Parmesan on top if desired.
4. Pair with crusty bread or a fresh salad for a complete meal.