Heirloom Wheat Zucca with Brown Butter, Sage, Roasted Delicata Squash and Creamy Butternut Squash Sauce

Ingredients
16oz Pastificio Boulder Heirloom Wheat Zucca
1/2 lbs of butternut squash, cut into 1/2" cubes
1/2 lbs of delicata squash, cut into 1/2 inch rings
1/2 cup extra virgin olive oil
1/2 stick of unsalted butter 1/4 cup of heavy cream
Salt, black pepper, nutmeg Fresh sage leaves, finely chopped Parmigiano Reggiano (freshly grated)

Directions:
Turn oven on 350F. In separate bowls, toss butternut squash and delicata squash with olive oil, sprinkle salt and pepper and place on two separate parchment paper lined baking sheets. They will roast at different times. Roast for about 30'-45' or till golden brown. In a food processor, blend roasted butternut with cream and season with salt, pepper and nutmeg.

In a sauté pan, and on low heat, cook butter till solids start to look golden brown. Add blended butternut squash and heavy cream.

Cook pasta as per instructions to al dente, add to sauce plus 1/4 cup of pasta water. Moving the pan back and forth, and at medium heat, toss till sauce coats the pasta. Add roasted squashes, gently combine. Plate in pre warmed dishes. Sprinkle fresh sage and Parmigiano Reggiano. Serve immediately.

Buon appetito!