Step 1: Roast the Vegetables

Preheat your oven to 400 F. Toss the cubed butternut squash with olive oil, salt, and pepper in a bowl. Spread in a single layer on a parchment-lined baking sheet and roast for 30 minutes. Repeat the process for the Brussels sprouts on a separate sheet, roasting for 20 to 30 minutes until edges are golden brown.

Step 2: Prepare the Chicken

Bring a pot of water to a boil and cook the tortellini according to package directions. Meanwhile, slice the chicken thighs into strips and season generously with smoked paprika, salt, and pepper. Sear the chicken in a preheated cast-iron skillet with oil for 4 minutes per side until golden and cooked through. Remove the chicken from the skillet.

Step 3: Combine and Serve

In the same skillet, melt butter and sauté the garlic until fragrant. Add the cooked tortellini, then toss in the cooked chicken and roasted vegetables. Stir gently to coat everything in the garlic butter sauce. Top with fresh thyme and serve warm.

Pro Tips

• Do not overcrowd the baking sheets; spacing ensures the vegetables roast rather than steam.
• Let your cast-iron skillet heat thoroughly before adding the chicken to get a beautiful, professional-looking sear.
• Work in batches when searing the chicken to maintain the pan temperature.
• Use freshly ground black pepper for a more robust, aromatic finish.