Preheat oven to 425 degrees. Toss butternut squash and cauliflower with olive oil and a pinch of sea salt. Roast for 15 mins, toss. Roast for another 10 min. Set aside.

Meanwhile, bring a large pot of salted water to a rapid boil. Add the pasta and cook for only three to four minutes. Remove 1/4 cup of the pasta water for the sauce, drain the rest and set pasta aside.

Melt the butter over medium heat. Let it cook, swirling the pan occasionally until the butter turns amber brown, about 3 minutes. Off the heat, add in the shallot, sage and red pepper, stirring until the shallot is fragrant, about 1 minute. Return to heat. Add in brandy and cook for about two to three minutes, allowing the brandy to reduce by half. Add the vegetable broth and the pasta water, bring to a boil. Add in the super al dente pasta. Cover and cook for an additional three minutes. Remove cover and reduce heat to low.

Add in the roasted vegetables, cream and pepper. Cook for another 2 minutes. If too thick, add some more vegetable broth. Serve immediately.