Preheat oven to 425

Cut butternut crosswise where skinny part meets fat part

Slice off ends

Halve lengthwise, remove seeds

Coat with olive oil and place cut side down on parchment paper lined baking sheet

Bake 45 minutes to 1 hour, depending on size

Let cool to be able to touch, remove peel

Heat butter in a non-stick skillet over medium high heat, cook until brown bits appear and it smells nutty and fragrant, about 3 minutes

Transfer to the bowl of a stand mixer fitted with the paddle attachment

Beat until combined, pour in browned butter and mix until smooth and combined

Melt butter and olive oil in a large skillet over medium heat

Add onions and cook 1-2 minutes, then add garlic and cook until fragrant and translucent

Add wine, sage, thyme, allspice and cook until wine is reduced by half, about 2-3 minutes

Add butternut mixture and chicken or vegetable stock, stir until well combined

Add heavy cream, nutmeg, cinnamon, salt and white pepper and let cook and reduce until it's a thick sauce, 10-12 minutes

Meanwhile, bring a pasta pot of water to boil

Toss in a hand full of salt

Add Pasta, stir

Using the extra steaming basket, add carrots and cook until almost the texture you like, I did about 8 minutes

Drain the carrots into a colandar, pull pasta basket out of the pot and drain, pour pasta water over the carrots

Combine pasta, carrots, and sauce, garnish with parsley and parmesan

Serve immediately