1-Preheat your oven: Preheating your oven to 400°F (200°C) to get that perfect roast going.

2-Roast the butternut squash: You’ll toss the cubed butternut squash with 1 Tbsp olive oil, salt, and pepper, then spread it in a single layer on a parchment-lined baking sheet to avoid overcrowding, and roast on the middle rack for about 30 minutes, stirring once halfway through for even cooking.

3-Roast the Brussels sprouts: Prepare the Brussels sprouts by tossing the halved sprouts with 2 Tbsp olive oil, salt, and pepper, and arrange them in a single layer on a separate parchment-lined sheet or the same one if space allows. Roast them together with the squash for 20 30 minutes, turning once, until they become crisp-tender and lightly caramelized.

4-Cook the tortellini: While the vegetables are roasting, cook the tortellini by bringing a large pot of water to a boil, adding the tortellini, and cooking according to the package directions, then drain and set it aside.

5-Cook the chicken: Heat a large cast-iron skillet over medium for 3 minutes, add 2 Tbsp olive oil, and arrange the chicken strips in a single layer, working in batches if needed. Cook without moving for about 4 minutes to develop a brown crust, then flip and continue on low-medium heat for 5 minutes or until fully cooked, and remove to a plate.

6-Cook the garlic butter sauce: In the same skillet, melt 3 Tbsp butter and add the minced garlic, cooking for 1 2 minutes on low-medium until fragrant and softened.

7-Combine everything: Finally, combine everything by adding the cooked tortellini to the skillet and tossing to coat in the garlic-butter, then return the chicken and gently stir in the roasted butternut squash and Brussels sprouts. Season with additional salt and pepper as needed, and finish with fresh thyme leaves before portioning into four servings while hot. This method ensures a balanced dish that’s full of flavor and texture, making it a hit for family dinners.