This harvest spaghetti is tossed in an autumn-inspired hazelnut sauce made from sage, Parmesan, pumpkin seeds, extra virgin olive oil, garlic, and (of course!) hazelnuts. It's cozy, comforting, and delicious!
Bring a large pot of water to a boil with a few generous pinches of salt. Add the spaghetti and cook according to the package directions. Instead of straining the pasta, use spaghetti tongs to grasp the pasta and transfer it to a large bowl with the hazelnut sauce.
Add 1/3 to 1/2 cup of the pasta cooking liquid to the mixture, as needed, and mix until the pasta is evenly coated in the sauce. Stir in the roasted butternut squash and caramelized onions and serve immediately.