Roasted Autumn Vegetable Pasta combines roasted pumpkin, brussels sprouts and radicchio with pasta in a sage browned butter sauce.
Preheat the oven to 400 degrees F.
Halve, seed and peel the pumpkin and cut into approximately 1/2-inch cubes. Peel the outer leaves from the brussels sprouts, trim off the stalky ends and halve. Toss the pumpkin cubes and halved brussels sprouts with 2 T. of olive oil and 1/2 teaspoon of salt.
Spread evenly on a sheet pan and roast for 20 - 25 minutes, stirring/flipping the vegetables once during cooking time.
Peel the outer leaves from the raddichio, quarter, remove the hard core and chop into roughly 1-inch pieces. Toss with remaining 1 T. olive oil. Evenly spread the raddichio over the roasted pumpkin and brussels sprouts, and return to the 400 degree oven. Continue roasting for about 5 minutes more.
Meanwhile, heat water to cook the pasta. While veggies are roasting and water is heating, heat a skillet over medium heat and toast the walnuts, about 5 - 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 butter to the pan. Melt, swirling the pan occasionally, until the butter is a golden brown color (being careful not to burn it). Once butter is browned, stir in sage, nutmeg and remaining 1/2 teaspoon of salt.
Cook pasta according to package directions. Drain (reserving about 1/2 cup of the cooking water) and return the pasta to the pot. Toss the pasta with the roasted vegetables and the sage browned butter - adding some of the reserved pasta water at the end to make the sauce creamier. Serve with toasted walnuts and Parmesan cheese.