Roasted Autumn Vegetable Pasta with Sage Browned Butter

Preheat the oven to 400 F. Halve, seed and peel the pumpkins and cut into approximately 1/2-inch cubes and put the cubes in a large bowl. Peel the outer leaves from the Brussels sprouts, trim off the stalky ends and halve each of them and add them to the bowl. Toss the pumpkin cubes and halved Brussels sprouts with 2 tablespoons of the oil, salt, nutmeg and chipotle pepper. Spread evenly on a sheet pan and roast for 25 minutes, stirring/flipping the vegetables once during cooking time. When done remove the pan from the oven and set it aside for a moment.

Peel the outer leaves from the radicchio then quarter it, remove the hard core and chop into roughly 1-inch pieces. Toss with remaining 1 tablespoon of oil. Evenly spread the radicchio over the roasted pumpkin and Brussels sprouts, and return to the 400 F oven. Continue roasting for 8 more minutes.

Meanwhile, heat water to cook pasta. While veggies are roasting and water is heating, heat a skillet over medium heat and toast the walnuts for about 8 minutes, shaking the pan occasionally to evenly toast. Remove the walnuts to a bowl to cool, lower the heat to medium-low, and add the 6 tablespoons of butter to the pan. Melt the butter, swirling the pan occasionally and continue cooking until the butter is a deep golden brown color (being careful not to burn it). Once butter is browned, stir in the sage and season with salt. Remove pan from heat.

Cook pasta according to package directions. When it’s done drain it and return it to the pot. Toss the pasta with the roasted vegetables and the sage browned butter. Serve topped with toasted walnuts and freshly grated Gruyère cheese.

This recipe was inspired by the Pumpkin Pasta in Thyme Browned Butter at annies-eats.com