Preheat the oven to 400°F (200°C).

In a large bowl, toss the halved Brussels sprouts and diced butternut squash with 2 tablespoons of olive oil, minced garlic, dried thyme, salt, and pepper.

Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and lightly browned, stirring halfway through.

Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.

Once the vegetables are done roasting, add them to the cooked pasta in a large bowl.

Drizzle with the remaining tablespoon of olive oil, lemon juice, and sprinkle with Parmesan cheese (or nutritional yeast). Toss everything together until well combined.

Serve warm, garnished with chopped fresh parsley.