Ingredients:

  • 1 large Butternut Squash (approx. 700g / 1.5 lbs), peeled, seeded, and cubed
  • 450 g (1 lb) Brussels Sprouts, trimmed and halved
  • 60 ml (¼ cup) Olive Oil, divided
  • 1 tsp Kosher Salt, divided
  • ½ tsp Black Pepper, divided
  • 1 pinch Red Pepper Flakes (optional)
  • 400 g (14 oz) Dried Pasta (Pappardelle or Tagliatelle recommended)
  • 115 g (8 tbsp / 1 stick) Unsalted Butter
  • 120 g (4 oz) Pancetta, diced
  • 2 cloves Garlic, minced
  • 2 tbsp Fresh Sage Leaves, roughly chopped
  • 60 ml (¼ cup) Heavy Cream
  • 180 ml (¾ cup) Reserved Pasta Water
  • 100 g (1 cup) Freshly grated Parmesan Cheese, plus more for serving
  • 60 g (½ cup) Toasted Walnuts or Pecans, roughly chopped

Instructions:

  1. Preheat oven to 220°C / 425°F. Toss the prepared butternut squash and Brussels sprouts separately with half the olive oil, salt, pepper, and red pepper flakes (if using).
  2. Spread the vegetables in a single layer on baking sheets. Roast the Butternut Squash for 20–25 minutes, until tender and lightly caramelised. Add the Brussels Sprouts to the oven 10 minutes after the squash has started cooking. Roast until golden and crispy. Remove vegetables from the oven and set aside.
  3. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until perfectly al dente. Before draining, scoop out and reserve at least 180 ml (¾ cup) of the starchy pasta water. Drain the pasta immediately and set aside.
  4. While the pasta cooks, sauté the diced pancetta in the large skillet over medium-high heat until the fat is rendered and the pieces are crisp. Remove the pancetta pieces with a slotted spoon and set aside, leaving the rendered fat in the pan.
  5. Reduce the heat to medium-low. Add the full stick of unsalted butter to the pan. Allow the butter to melt, foam, and then brown (3–5 minutes), swirling constantly until the milk solids turn nutty brown.
  6. Once the butter is browned, immediately toss in the chopped fresh sage and minced garlic. Sauté for 30–60 seconds until the sage is crisp and the garlic is fragrant (do not let the garlic burn!).
  7. Stir in the heavy cream. Then, gradually whisk in about half of the reserved pasta water to create a creamy, slightly thickened sauce base. Season lightly with salt and pepper.
  8. Add the drained pasta directly to the skillet with the sauce. Toss vigorously to coat.
  9. Stir in the grated Parmesan cheese and the remaining reserved pasta water until the sauce is creamy and clings beautifully to the pasta. Adjust consistency with more pasta water if necessary.
  10. Gently fold in the roasted butternut squash, the crispy Brussels sprouts, and the reserved pancetta pieces. Toss quickly to combine without breaking up the vegetables.
  11. Serve immediately, garnished with the chopped walnuts/pecans and an extra sprinkle of Parmesan.