Autumn Veggie Pasta

1 . Stage

Preheat 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.

2 . Stage

Meanwhile, 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.

3 . Stage

Return 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.

4 . Stage

Add 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.

5 . Stage

Divide pasta among bowls. Top with toasted sage and Parmesan.