3 cups butternut squash, peeled, seeded, and cubed

1 tablespoon olive oil

Salt and pepper, to taste

12 oz Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt and pepper, to taste

9 oz cheese tortellini

1 lb boneless, skinless chicken thighs

1 teaspoon smoked paprika

1/4 teaspoon salt

Freshly ground black pepper, to taste

2 tablespoons olive oil (for chicken)

3 tablespoons butter

5 cloves garlic, minced

Fresh thyme leaves

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Preheat oven to 400°F.
Toss cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender and caramelized.
Toss halved Brussels sprouts with olive oil, salt, and pepper. Roast on a separate baking sheet for 20–25 minutes until browned and crispy.
Cook cheese tortellini according to package directions. Drain and set aside.
Season chicken thighs with smoked paprika, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat. Sear chicken for 6–7 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, melt butter. Add garlic and sauté until fragrant. Stir in fresh thyme.
Return chicken to the skillet and spoon garlic butter sauce over it.
Serve chicken with roasted vegetables and tortellini, letting flavors combine on the plate.

Swap chicken thighs for chicken breasts if preferred.

Use spinach or mushroom tortellini for variety.

Toss tortellini in garlic butter for added flavor.

Add sautéed kale or spinach for extra greens.

Vegetables can be roasted ahead and reheated before serving.