Butternut Squash Pasta with Walnuts and Sage

🥘 Ingredients

• butternut squash 2 cups
• olive oil 1 Tbsp
• salt
• pepper
• spaghetti or linguine pasta 6 oz
• butter 1 Tbsp
• shallot 1 small
• sage ¼ cup
• walnuts ¼ cup
• chickpeas ½ cup
• garlic 2 cloves
• salt
• pepper
• lemon 1
• balsamic vinegar 1 splash
• spinach
• pecorino (optional)
• parsley ½ cup

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.
2. 2

   Cook spaghetti or linguine pasta in salty water until al dente and reserve at least 1 cup of the starchy pasta water.
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).
4. 4

   Add a big squeeze of lemon and a good splash of balsamic vinegar and stir.
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).
6. 6

   Add some grated pecorino (optional) at this step if you wish.
7. 7

   Remove from heat, then stir in the chopped parsley .
8. 8

   Taste and adjust seasonings and serve with extra grated cheese.