Preheat your oven to 400 F (200 C). Line a baking sheet with parchment paper. Cut, seed and chopped squash into 1 inch cubes.
Toss squash in 2 tbsp olive oil and season with salt and pepper, roast for 30 minutes.
Over medium heat, melt 2 tbsp butter and add garlic, sliced mushrooms and Brussels sprouts. Stir to coat and cook until mushrooms are tender and sprouts are lightly browned. Season with salt and pepper.
In a sauce pan melt 4 tbsp butter. Add brown sugar and the other 2 tbsp olive oil, stir to dissolve. Add chopped sage. Cook over low heat for 5 minutes.
Cook spaghetti according to package directions.
Drain pasta and return to a large serving bowl. Combine squash, mushrooms, Brussels sprouts and walnuts with pasta and toss gently.
Stir in brown sugar and butter sauce.
Top with grated Parmesan cheese.
Serve while spaghetti are hot. Buon appetito!
Notes from the Chef:
Please do not overcook the pasta. If the directions say between 10 and 12 minutes, in 11 minutes maximum the pasta will be ready.
Add fresh sage leaves to your dish to make it even more beautiful.