Pre-heat the oven to 425°F and toss the butternut squash and separately the brussel sprouts with olive oil and season with salt, pepper and thyme
Place each vegetable individually on cookie sheets and roast in the oven until fully cooked and browned, but not burnt. About 15 minutes
Meanwhile, in a large skillet sauté the onions in olive oil, then add the mushrooms and sauté for 3-4 minutes
Add the garlic and sauté for an additional minute. Season with salt and pepper and set aside
Bring a large pot of water to a boil and cook the pasta according to the directions
Combine all the vegetables in the skillet. When the pasta is almost cooked, add 1 cup of the pasta cooking water to the vegetables and bring them to a simmer
Drain and combine the pasta with the vegetables. Remove the skillet from the heat and fold in the cheese and drizzle with more olive oil to finish
