Roasted Squash and Brown Butter Sauce Recipe

In a heatproof dish, drizzle olive oil over squash. Season with salt  and pepper and mix well. Roast until tender in a turbo broiler, set at  175°C for 40 minutes; stir halfway through cooking. Set aside.

In a large skillet, melt butter over medium high heat. Add nuts  and continue cooking until butter is golden brown. Add the heavy cream and sage and cook for a few seconds. Add the roasted squash and mix well. Season to taste with salt and pepper.  

Toss in noodles and transfer to a serving dish. Top with dried cranberries and grated Parmesan cheese.