1-Start by preheating your oven to 400°F, which sets the stage for roasting the vegetables to perfection. Begin with the butternut squash: toss the 3 cups of peeled, seeded, cubed butternut squash with 1 tablespoon olive oil, salt, and pepper, then spread it on a parchment-lined baking sheet.

2-Next, prepare the Brussels sprouts by trimming and halving the 12 oz, then toss with 2 tablespoons olive oil, salt, and pepper, and place on another baking sheet. Roast both the squash and sprouts for about 30 minutes and 20-30 minutes respectively. While they cook, prepare the rest of the dish on the stove.

3-While the vegetables roast, cook the 9 oz cheese tortellini as per package instructions and drain it. Slice the 1 lb skinless, boneless chicken thighs thinly and season with 1 teaspoon smoked paprika, ¼ teaspoon salt, and freshly ground black pepper. Heat a cast-iron skillet with 2 tablespoons olive oil and sear the chicken in batches until golden and cooked through.

4-After removing the chicken, add 3 tablespoons butter and 5 cloves minced garlic to the skillet, cooking until the garlic softens. This creates a simple garlic butter sauce that coats the tortellini nicely. The process is straightforward and reheats well, adding convenience to your routine.

5-Once everything is ready, mix the cooked tortellini and chicken back into the skillet. Stir in the roasted butternut squash and Brussels sprouts, top with fresh thyme sprigs, and adjust seasoning with salt and pepper. This step brings all the elements together for a cohesive, tasty finish.