Preheat your oven to 400°F (200°C). Toss the cubed butternut squash in a bowl with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 25-30 minutes or until tender and golden.

While the squash roasts, halve the Brussels sprouts and toss them in a separate bowl with 2 tablespoons of olive oil, salt, and pepper. Add them to the oven after the butternut squash has roasted for about 15 minutes. Roast until they are crispy and brown, usually around 20-25 minutes.

In a large skillet, heat 2 tablespoons of olive oil and 3 tablespoons of butter over medium heat. Season the chicken thighs with smoked paprika, 1/4 teaspoon salt, and black pepper. Add the chicken to the skillet once the butter has melted. Cook for about 5-7 minutes on each side until golden and cooked through. Remove the chicken from the skillet and let it rest.

In the same skillet, add the minced garlic and sauté for about 30 seconds. Then, add the cheese tortellini and cook according to package instructions, absorbing all those delicious garlic flavors.

After the chicken has rested, slice it into pieces. Once the tortellini is cooked, add the roasted butternut squash, Brussels sprouts, and sliced chicken to the skillet. Toss everything well to combine.