Preheat your oven to 400°F (200°C).

Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread it evenly on a baking sheet and let it roast for about 30 minutes until it's tender and slightly golden.

Halve the Brussels sprouts and combine them with 2 tablespoons of olive oil, salt, and pepper. Place them on another baking sheet and roast them alongside the squash for 20-30 minutes, until they’re crispy and nicely browned.

Prepare the cheese tortellini according to package directions. Once cooked, drain the tortellini and set aside.

Sear the chicken thighs in a hot cast-iron skillet with 2 tablespoons of olive oil. Sprinkle with smoked paprika, cooking each side for about 4 minutes until golden brown and fully cooked.

Remove the chicken from the skillet but keep it warm. In the same skillet, sauté the minced garlic until fragrant, then add 3 tablespoons of butter. Toss in the cooked tortellini until they are evenly coated in that delightful garlic butter.

Combine all the elements in the skillet: the chicken, tortellini, roasted butternut squash, and Brussels sprouts. Gently mix everything together, then top with a few sprigs of fresh thyme.