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1
Chop the walnuts, rub and blow off as much of the loose skins as possible.
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2
In a large skillet or Dutch oven, heat the oil over medium-high heat.
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3
Add half of the sage leaves and a pinch of salt and fry for 10 seconds.
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4
Add the walnuts and fry, stirring, until the walnuts are nicely toasted, 1 to 2 minutes.
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5
With a slotted spoon, remove the nuts and sage, leaving as much oil as possible.
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6
Set aside.
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7
Reduce the heat to medium and melt the butter.
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8
Add the onion, remaining sage and a pinch of salt and fry, stirring often, until the onion is very soft, about 10 minutes.
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9
Add the squash, 1/2 teaspoon of the salt, nutmeg and pepper.
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10
Saute over medium-high heat for 3 minutes, then cook, stirring often and adding a splash of water as necessary to prevent sticking, until the squash is soft, about 15 minutes.
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11
Meanwhile, in a large pot of boiling salted water, cook the pasta according to package instructions, until al dente.
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12
Reserving one cup of the cooking liquid, drain.
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13
Stir the cream into the squash mixture and bring to a boil.
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14
Stir in the pasta, reserved walnuts and sage, and half of the reserved cooking liquid.
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15
Stir until the pasta is well coated with sauce.
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16
Toss in the Parmesan cheese, adding more of the reserved cooking liquid as needed to keep the sauce moist.
