Heat the oven to 425F. Toss the butternut squash cubes with half the olive oil and a pinch of salt and pepper, spread on a sheet pan, and roast for 25 minutes until caramelized and browned at the edges, turning once if needed for even color.

On a second sheet pan, toss the halved Brussels sprouts with the remaining olive oil and salt and pepper. Roast at 425F for 25 minutes until caramelized and blistered, with darker spots visible.

Bring a large pot of salted water to a boil and cook the rigatoni or penne according to package directions. Reserve 1 cup of pasta water before draining.

In a cast iron skillet over medium heat, melt the unsalted butter. Add the garlic and chopped sage and cook until the butter turns golden and smells nutty, stirring often, about 3 to 5 minutes with visible golden-brown specks.

Add the drained pasta to the brown butter and pour in pasta water gradually to loosen into a glossy coating. Toss vigorously for 30 to 60 seconds until clinging, not dry.

Add the roasted butternut squash and roasted Brussels sprouts to the skillet along with grated parmesan. Toss until the vegetables are coated and the parmesan melts into the sauce.

Season with salt and pepper to taste. Top each serving with toasted hazelnuts or walnuts and finish with any extra parmesan if desired.