Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, and pepper in a bowl. Spread it evenly on a parchment-lined baking sheet and roast for 30 minutes.

In a separate sheet, toss the halved Brussels sprouts with olive oil, salt, and pepper and roast for 20-30 minutes until golden brown.

Bring a large pot of salted water to a rolling boil. Add the cheese tortellini and cook according to the package instructions until al dente. Drain the water and set the cooked pasta aside until ready to combine.

Slice your chicken thighs into thin strips and season them with smoked paprika, salt, and black pepper.

Heat a large cast-iron skillet over medium heat for 3 minutes. Add olive oil and sear the chicken in a single layer for 4 minutes without moving it to ensure a golden crust. Flip and cook until fully cooked through, then set aside.

In the same empty skillet, melt the butter over low-medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and soft. Be careful not to burn the garlic.

Add the cooked tortellini to the skillet, tossing to coat in the garlic butter.

Return the cooked chicken to the pan, then gently fold in your roasted butternut squash and Brussels sprouts.

Top with fresh thyme, adjust seasoning, and serve immediately.