Butternut Squash Pasta with Walnuts and Sage

🥘 Ingredients

• balsamic vinegar
  1 splash
• butter
  1 Tbsp
• butternut squash
  2 c
• chickpeas
  1/2 c
• garlic
  2 cloves
• lemon
  1
• olive oil
  1 Tbsp
• parsley
  1/2 c
• pecorino (optional)
• pepper
• sage
  4 tbsp
• salt
• shallot
  1 small
• spaghetti or linguine pasta
  6 oz
• spinach
• walnuts
  4 tbsp

🍳 Cookware

• medium skillet

1. 1

   Preheat the oven to 350°F. Roast the butternut squash cubes with a little olive oil , salt , and pepper for about ⏱️ 20 minutes , or until they're soft and mostly cooked through. Remove from the oven and set aside.

   butternut squash: 2 c, olive oil: 1 Tbsp, salt, pepper
2. 2

   Cook spaghetti or linguine pasta in salty water until al dente and reserve at least 1 cup of the starchy pasta water.

   spaghetti or linguine pasta: 6 oz
3. 3

   Meanwhile, heat a medium skillet over medium heat. Add the olive oil and butter , then add the shallot and cook until translucent. Add the chopped sage and cook for another ⏱️ 30 seconds , then add the walnuts , chickpeas , butternut squash cubes, garlic , salt , and pepper . Cook until the chickpeas and squash brown a bit (but before the garlic burns).

   butter: 1 Tbsp, shallot: 1 small, sage: 4 tbsp, walnuts: 4 tbsp, chickpeas: 1/2 c, garlic: 2 cloves, salt, pepper
4. 4

   Add a big squeeze of lemon and a good splash of balsamic vinegar and stir.

   lemon: 1, balsamic vinegar: 1 splash
5. 5

   Add the cooked pasta and spinach . Use tongs to gently toss the pasta with everything in the pan, allowing the greens to wilt. Add pasta water to help loosen it (I used about 1/4 cup).

   spinach
6. 6

   Add some grated pecorino (optional) at this step if you wish.

   pecorino (optional)
7. 7

   Remove from heat, then stir in the chopped parsley .

   parsley: 1/2 c
8. 8

   Taste and adjust seasonings and serve with extra grated cheese.