Preheat oven to 400 degrees. Peel, seed and cut squash into 1 inch cubes. Put 2 Tbsp. olive oil in a large jelly roll or roasting pan. Spread out squash and onion in a single layer in pan. Sprinkle with 1 ½ tsp. coarse salt and toss in pan. Roast for 10 minutes. Stir. Then roast for 10 more until squash is soft.
In meantime, in a large skillet over medium heat, stir garlic and bell pepper with 2 tbsp. olive oil for 1 minute. Add sage and walnuts for another minute.
Add squash mixture to skillet.
Cook pasta in boiling, salted water for 3 minutes. Before draining, ladle ¾ cup cooking liquid into skillet with squash. After testing for doneness, drain and toss in skillet with parmesan. Salt and pepper to taste.
Garnish with more parmesan and parsley. Serve.
Hints and Suggestions:
I love Morton’s Kosher salt. It’s cheap and perfect for salting your pasta water and roasting vegetables. Never use table salt for roasting.
Important that vegetables are in a single layer when roasting. Use two pans if you must.
Easiest to peel the squash with a vegetable peeler if you cut the squash in half. Remove all the peel
Variations: Top with crumbled bacon. Add a can of drained beans to the oil and sage. Add a handful of spinach or arugula to the squash in the skillet. Sauté cooked chicken sausage with the garlic and pepper.
To serve 6 to 8, using the full bag (10-12 oz.) of pasta….use a bit more of all the ingredients. Eg: a large squash (8 cups, cubed), 5 Tbsp. olive oil, 2 tsp. salt, 3 cloves garlic, ⅓ cup sage. 1 cup cooking water. You get the idea!