1. Chop the walnuts, rub and blow off as much of the loose skins as possible. 2. In a large skillet or Dutch oven, heat the oil over medium-high heat. 3. Add half of the sage leaves and a pinch of salt and fry for 10 seconds. 4. Add the walnuts and fry, stirring, until the walnuts are nicely toasted, 1 to 2 minutes. 5. With a slotted spoon, remove the nuts and sage, leaving as much oil as possible. 6. Set aside. 7. Reduce the heat to medium and melt the butter. 8. Add the onion, remaining sage and a pinch of salt and fry, stirring often, until the onion is very soft, about 10 minutes. 9. Add the squash, 1/2 teaspoon of the salt, nutmeg and pepper. 10. Saute over medium-high heat for 3 minutes, then cook, stirring often and adding a splash of water as necessary to prevent sticking, until the squash is soft, about 15 minutes. 11. Meanwhile, in a large pot of boiling salted water, cook the pasta according to package instructions, until al dente. 12. Reserving one cup of the cooking liquid, drain. 13. Stir the cream into the squash mixture and bring to a boil. 14. Stir in the pasta, reserved walnuts and sage, and half of the reserved cooking liquid. 15. Stir until the pasta is well coated with sauce. 16. Toss in the Parmesan cheese, adding more of the reserved cooking liquid as needed to keep the sauce moist. ---------------------------------------------------------------------------
Nutrition
Ingredients
