Holiday Harvest Rigatoni

Ingredients

• 2 cups cubed butternut squash
• 2 shallots, quartered
• 8 oz brussels sprouts, halved
• 1 pinch hot pepper flakes
• 3 tbsp olive oil, divided
• few sprigs thyme
• salt and pepper, to taste
• 3 cloves garlic, minced
• ½ cup dry white wine
• 1 cup chicken broth
• ½ cup heavy cream
• 3 oz prosciutto
• 1 lb rigatoni
• handful grated parmesan cheese
• ¼–½ cup combination of candied pecans and cranberries
• 3 tbsp olive oil (for crispy sage)
• about 10 leaves fresh sage