1. Preheat the oven to 400 degrees. 2. Cut squash in half lengthwise and deseed. 3. Place the squash halves on a roasting rack and season with 1/4 teaspoon each of salt and pepper. 4. Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half. 5. Bake the squash on a tray on the oven's middle rack until the flesh is just soft--about 1 hour (or longer-it all depends on your oven). 6. Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes. 7. Using a fork, scrape the meat of the squash away from the skin, so that you get fluffy spaghetti-like strands. Reserve these and discard the skins. The squash will hold at this point up to a day ahead of time, in an air-tight container in the fridge. 8. Heat the remaining 3 tablespoons of butter in a large saucepan over medium heat. 9. When the butter has melted, add the walnuts. 10. Toast the nuts and allow the butter to bubble, about 1 minute. 11. Add the rest of the sage leaves. 12. When the leaves release their aroma and begin to crackle in the pan (about 1 minute), add the squash and stir to coat it with the flavored butter. 13. Cook for 2 minutes over medium heat until the squash is warm, stirring frequently so the flavors get inside the squash. 14. Season the rest of the salt and pepper. 15. Serve on a large plate or platter, topped with the cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
