Roasted Autumn Vegetable Pasta

Roasted Autumn Vegetable Pasta combines roasted pumpkin, brussels sprouts and radicchio with pasta in a sage browned butter sauce.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 450 kcal
Author Foodtastic Mom


  • 2 lb sugar pie pumpkin or butternut squash
  • 20 brussels sprouts
  • 1 head radicchio
  • 3 tbsp grape seed or olive oil
  • 8 oz pasta I used mini farfalle
  • 4 tbs butter
  • 1/2 cup walnuts chopped
  • 1 tsp salt divided
  • 1/2 tsp dried sage
  • 1/4 tsp nutmeg
  • freshly grated Parmesan cheese for serving


  1. Preheat the oven to 400 degrees F.

  2. 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.

  3. Spread evenly on a sheet pan and roast for 20 - 25 minutes, stirring/flipping the vegetables once during cooking time.

  4. 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.

  5. 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.

  6. 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.

  7. 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.