How to Prepare

1. Roast the Butternut Squash

2. Preheat your oven to 375°F (190°C).

3. Peel the butternut squash, cut off the top and bottom, and slice it in half lengthwise. Scoop out the seeds.

4. Chop the squash into 1-inch cubes and place them in a mixing bowl.

5. Add 2–2½ tbsp olive oil, ½ tsp sea salt, and ½ tsp black pepper. Toss to coat evenly.

6. Spread the squash cubes on a parchment-lined baking sheet in a single layer.

7. Roast for 45 minutes, stirring halfway through, until tender and lightly caramelized.

8. Let the squash cool, then puree ¾ cup of it in a food processor or with an immersion blender. Set aside.

9. In a large mixing bowl or on a clean surface, create a mound with 2½ cups flour and make a well in the center.

10. Add the pureed squash, 1 egg, 1½ tbsp olive oil, ½ tsp salt, and ⅛ tsp nutmeg to the well.

11. Gradually mix the flour into the wet ingredients, forming a cohesive dough. Knead until smooth and elastic, about 8–10 minutes. Wrap in plastic wrap and let rest for 30 minutes.

12. Roll out the dough on a floured surface to your desired thickness (about 1/16 inch for most pasta).

13. Cut into irregular pieces using a dull butter knife or kitchen scissors to create "maltagliati" (poorly cut pasta). Dust with flour to prevent sticking.

14. In a saucepan over medium heat, melt 1 stick butter until it begins to brown slightly.

15. Add the sage leaves and fry for 1–2 minutes until crispy and fragrant.

16. Stir in the chopped walnuts and cook for another 2–3 minutes to enhance the nutty flavor.

17. Season with salt and pepper to taste. Remove from heat.

18. Bring a large pot of salted water to a boil.

19. Add the pasta and cook for 2–3 minutes or until it floats to the surface. Drain and reserve ½ cup pasta water.

20. Toss the pasta with the sage-butter sauce, adding a splash of reserved pasta water if needed to coat evenly.

21. Serve hot, garnished with extra sage leaves or grated Parmesan if desired.