Autumnal Spaghetti with Squash, Sage and Walnuts

A autumnal pasta with sweet Hokkaido squash, crispy walnuts and aromatic sage, ready in under 30 minutes. The grated Parmesan rounds off the dish.

By yumbelo · 1 servings · 25 minutes

Ingredients

• 80 g Spaghetti
• 150 g Hokkaido squash, cut into small cubes
• 15 g Walnut kernels, roughly chopped
• 4 pc fresh sage leaves
• 1 pc garlic clove, finely chopped
• 1 tbsp olive oil
• 15 g Parmesan, freshly grated
• pinch salt
• pinch black pepper, freshly ground

Method

1. Bring salted water to a boil in a pot and cook the spaghetti al dente according to the package instructions.
2. While the pasta is cooking, fry the squash cubes in 1 tbsp olive oil in a pan over medium heat for about 8 minutes, until soft and lightly golden.
3. Add the walnuts and sage leaves to the squash and fry for 2 more minutes, until the walnuts smell fragrant and the sage is crispy.
4. Briefly toast the chopped garlic until it smells fragrant, taking care not to let it brown.
5. Drain the pasta and reserve a splash of the cooking water. Toss the spaghetti with the squash in the pan and swirl with a little cooking water until creamy.
6. Season with salt and pepper, transfer to a plate and sprinkle the Parmesan over the top.