Roasted Autumn Vegetable Pasta with Sage Browned Butter - Sugar Pie

Method

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