Ingredients
Equipment
Method
Roast the vegetables
- Heat oven to 425F. Toss butternut squash cubes with olive oil, salt, and pepper, spread on a sheet pan, and roast for 25 minutes until caramelized.
- With a separate sheet pan or space cleared out, toss halved Brussels sprouts with olive oil, salt, and pepper, spread in an even layer, and roast at 425F for 25 minutes until caramelized.
Cook pasta and reserve water
- Cook rigatoni or penne according to package directions until al dente, reserving 1 cup of pasta water before draining.
Brown the butter with garlic and sage
- In a cast iron skillet over medium heat, melt the unsalted butter and cook until it turns golden and smells nutty.
- Add minced garlic and chopped fresh sage to the brown butter and cook briefly until fragrant, keeping the butter golden.
Toss and finish
- Add drained pasta to the skillet and pour in pasta water a splash at a time, tossing to coat until glossy.
- Toss in the roasted butternut squash and roasted Brussels sprouts, then add grated parmesan and toss until the sauce clings to the pasta.
- Season with salt and pepper to taste. Top with toasted hazelnuts or walnuts and serve immediately.
Notes
For best caramelization, keep squash cubes and Brussels sprouts in single layers with space between pieces; overcrowding steams them. Refrigerate leftovers in a sealed container up to 3 days; rewarm in a skillet with a splash of pasta water to loosen the sauce. Freezing is not recommended because the vegetables and butter sauce can separate after thawing. For a dairy-reduced option, use a plant-based butter and swap parmesan for a hard vegan parmesan-style topping, then taste and adjust salt.