Ingredients
12 oz. butternut squash, cut into 1/2" pieces (about 3 c.)
8 oz. Brussels sprouts (about 2 c.), halved or quartered if large
1 small red onion, finely chopped
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
3/4 lb. Good & Gather™ Penne Rigate
5 tbsp. unsalted butter
1/4 c. fresh sage leaves
3 cloves garlic, minced
1/4 c. grated Parmesan cheese, plus more for serving
1 tbsp. fresh lemon juice
Preparation
Step 1Preheat oven to 425°. On a rimmed baking sheet, toss squash, Brussels sprouts, onion, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until tender and light golden, about 20 minutes.Step 2Meanwhile, in a large pot of boiling salted water, cook Good & Gather™ pasta until al dente, usually 2 to 3 minutes less than package instructions. Reserve 1 c. pasta water and drain pasta.Step 3Return empty pot to stovetop and melt butter over medium heat. Add sage and cook, stirring occasionally, until butter is just turning light golden and smells nutty and sage is just crisp, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Using tongs, transfer a few sage leaves to a small plate for serving.Step 4Add cooked pasta, roasted vegetables, Parmesan, and lemon juice to pot and toss, adding a few tablespoons pasta water at a time, until well coated and sauce is thickened, about 2 minutes; season with salt and pepper, if desired.Step 5Divide pasta among bowls. Top with toasted sage and Parmesan.
