I love roasted vegetables, especially brussels sprouts. But I'd never seen a recipe involving roasted radicchio so this was appealing to me. Instead of bothering with a sugar pie pumpkin, I used some pre-diced butternut squash instead. It worked just fine. I also read in the comments of the OP blog that this is good with some fresh spinach thrown in at the end. I didn't feel the need to do that, but I do think it would go nicely. I used fresh sage instead of dried, which I think is wonderful. I really liked this a lot. It also has reheated very well over the past couple of days.
Roasted Autumn Vegetable Pasta with Sage Browned Butter
Foodtastic Mom via Pinterest
1 2-pound sugar pie pumpkin
20 brussels sprouts
1 small head radicchio
3 tablespoons olive or grapeseed oil, divided
8 ounce small pasta
6 tablespoons unsalted butter
1/2 cup walnuts, chopped
1/2 teaspoon salt
1/2 teaspoon dried sage
1/4 teaspoon ground nutmeg
1/4 teaspoon ground chipotle pepper
Fresh Gruyere cheese for serving
1. Preheat the oven to 400 degrees. 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, salt, nutmeg and chipotle pepper. Spread evenly on a sheet pan and roast for 25 minutes, stirring/flipping the vegetables once during cooking time.
2. 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 8 minutes more.
3. 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 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 T. of butter to pan. Melt, swirling the pan occasionally, until the butter is a deep golden brown color (being careful not to burn it). Once butter is browned, stir in sage and season with salt.
4. Cook pasta according to package directions. Drain and return to pot. Toss the pasta with the roasted vegetables and the sage browned butter. Serve with toasted walnuts and Gruyère cheese.
Yield: 6 servings