Preheat oven to 400°F. Toss cubed squash with olive oil, salt and pepper. Spread on a parchment-lined baking sheet in a single layer. Roast for 30 minutes until tender and lightly browned.

Toss halved Brussels sprouts with olive oil, salt and pepper. Spread on a separate baking sheet and roast at 400°F for 20 to 30 minutes until edges are crisp.

Bring a pot of salted water to a boil. Cook tortellini according to package instructions, then drain and set aside.

Heat a cast iron skillet over medium heat for 3 minutes. Add olive oil, then the sliced chicken. Cook without stirring for 4 minutes to allow searing. Flip and cook an additional 5 minutes or until cooked through. Remove from skillet.

In the same skillet, melt butter and sauté minced garlic over low-medium heat for about 1 minute. Add cooked tortellini and toss to coat.

Return the seared chicken to the skillet. Add the roasted butternut squash and Brussels sprouts. Toss everything gently and finish with fresh thyme, salt and pepper to taste.