Preheat your oven to 425°F (220°C). Spread the cubed butternut squash on a baking sheet, drizzle it with one tablespoon of olive oil, and season it lightly with salt and pepper. Toss everything together until well coated.

Place the baking sheet in the oven and roast for about 20 minutes until tender. Meanwhile, trim the Brussels sprouts and add them to the baking sheet along with two tablespoons of olive oil. Season again with salt and pepper and toss everything together before returning it to roast for an additional 15 minutes.

Bring a pot of salted water to a boil. Once boiling, add in your cheese tortellini. Cook according to package instructions until al dente; usually about 3–5 minutes. Drain when done but save a splash of pasta water.

In a large skillet over medium-high heat, add two tablespoons of olive oil. Season your chicken thighs with smoked paprika, salt, and freshly ground black pepper before placing them in the skillet. Cook for about 6–7 minutes on each side until golden brown and cooked through.

Once cooked through, remove chicken from skillet and set aside. Lower heat slightly then add butter into the same skillet along with minced garlic; sauté until fragrant—about one minute. Pour in any reserved pasta water along with fresh thyme leaves; stir gently until combined.

Return both chicken and cooked tortellini back into skillet along with roasted veggies. Toss everything together so that every bite is infused with that garlic butter goodness.