Preheat your oven to 400°F (200°C).

Place the cubed butternut squash and halved Brussels sprouts on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat evenly.

Roast the vegetables for 20-25 minutes, or until they are tender and the edges are lightly browned. Set them aside.

While the vegetables roast, bring a large pot of salted water to a boil. Cook the tortellini according to the package instructions. Drain and set aside.

In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the chicken cubes to the skillet. Season with sage, rosemary, salt, and pepper. Cook for 5-7 minutes until the chicken is cooked through and no longer pink in the middle.

Add the minced garlic to the skillet and cook for 1 minute until fragrant.

Pour the beef broth into the skillet with the chicken. Use a wooden spoon to scrape any brown bits from the bottom of the pan.

Add the cooked tortellini and the roasted vegetables into the skillet. Gently toss everything together for 2 minutes to heat through and allow the pasta to absorb the flavor.

Remove from heat. Sprinkle with Parmesan cheese and red pepper flakes if desired. Serve immediately while warm.