This Winter Harvest Pasta with Roasted Delicate Squash, Brussels Sprouts, White Wine Butter Sauce, & Crushed Red Walnuts is the perfect comforting pasta for these cold winter months.
Wash your squash very well. Cut them in half lengthwise and scoop out the seeds. Slice each half into half moons, about 1/8-1/4" thick.
Add your squash to a sheet pan with the rest of your roasted squash ingredients and toss well to combine. No need to chop the herbs or garlic or anything, just toss it all together. Roast in a preheated 450F for 20 minutes, flipping halfway.
Shave your Brussels sprouts thin after washing them, and mince your shallot & garlic.
Add half of your butter to a deep saucepan over medium heat until it starts to bubble. Then add in your whole sage leaves & de-stemed thyme, and allow it to cook for 2-3 minutes until fragrant.
Add in your shallots & garlic next, and cook for another 2-3 minutes until translucent & fragrant. Then add in your Brussels sprouts, salt, and pepper, and cook for an additional 4-5 minutes until they are wilted.
Add in your white wine, the rest of your butter, & lemon juice and mix until well combined. Allow to simmer for 5-10 minutes until reduced. Taste to adjust seasoning & do so if needed.
While your sauce is cooking, cook your pasta according to the package instructions in salted water. Don't drain when its ready.
When the pasta is ready, pick it up out of the pot with tongs, and immediately transfer it to the pan with the sauce. Scoop about 1/2-1 cup of the pasta water into the pan with the sauce as well. Toss everything until combined, and then additionally add 2 tablespoons of butter, 1/4 cup vegan parmesan cheese, and extra ground black pepper.
Plate some of your pasta & sauce in a bowl, then top with some of your roasted delicata squash, vegan parmesan, and crush some red walnuts over top. Additionally squeeze a bit of lemon on top as well if desired.