Heat a large skillet over medium heat and add olive oil and butter. Add shallots, garlic, squash, brussel sprouts, sage and pear. Top with salt and pepper then stir to coat. Cook for 6-8 minutes, stirring occasionally, then cover and cook for another 5 minutes.
While Veggies are cooking, boil water and prepare pasta according to directions.
Turn the heat under the veggies down to low, then add balsamic and stir. Drain pasta and add directly to skillet, tossing multiple times to coat well. Add in parmesan cheese, taste and season more if desired. Cover and let sit on low heat for 5-10 minutes, stirring ocasionally, so the flavors mesh. Serve with additinal parmesan cheese for topping.