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1
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.
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2
Peel the outer leaves from the Brussels sprouts, trim off the stalky ends and halve each of them and add them to the bowl.
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3
Toss the pumpkin cubes and halved Brussels sprouts with 2 tablespoons of the oil, salt, nutmeg and chipotle pepper.
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4
Spread evenly on a sheet pan and roast for 25 minutes, stirring/flipping the vegetables once during cooking time.
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5
When done remove the pan from the oven and set it aside for a moment.
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6
Peel the outer leaves from the radicchio then quarter it, remove the hard core and chop into roughly 1-inch pieces.
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7
Toss with remaining 1 tablespoon of oil.
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8
Evenly spread the radicchio over the roasted pumpkin and Brussels sprouts, and return to the 400 F oven.
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9
Continue roasting for 8 more minutes.
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10
Meanwhile, heat water to cook pasta.
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11
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.
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12
Remove the walnuts to a bowl to cool, lower the heat to medium-low, and add the 6 tablespoons of butter to the pan.
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13
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).
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14
Once butter is browned, stir in the sage and season with salt.
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15
Remove pan from heat.
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16
Cook pasta according to package directions.
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17
When its done drain it and return it to the pot.
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18
Toss the pasta with the roasted vegetables and the sage browned butter.
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19
Serve topped with toasted walnuts and freshly grated Gruyere cheese.
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20
This recipe was inspired by the Pumpkin Pasta in Thyme Browned Butter at annies-eats.com
