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1
Preheat the oven to 400 degrees.
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2
Cut squash in half lengthwise and deseed.
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3
Place the squash halves on a roasting rack and season with 1/4 teaspoon each of salt and pepper.
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4
Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half.
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5
Bake the squash on a tray on the oven's middle rack until the flesh is just soft--about 1 hour (or longer-it all depends on your oven).
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6
Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
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7
Using a fork, scrape the meat of the squash away from the skin, so that you get fluffy spaghetti-like strands.
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8
Reserve these and discard the skins.
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9
The squash will hold at this point up to a day ahead of time, in an air-tight container in the fridge.
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10
Heat the remaining 3 tablespoons of butter in a large saucepan over medium heat.
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11
When the butter has melted, add the walnuts.
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12
Toast the nuts and allow the butter to bubble, about 1 minute.
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13
Add the rest of the sage leaves.
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14
When the leaves release their aroma and begin to crackle in the pan (about 1 minute), add the squash and stir to coat it with the flavored butter.
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15
Cook for 2 minutes over medium heat until the squash is warm, stirring frequently so the flavors get inside the squash.
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16
Season the rest of the salt and pepper.
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17
Serve on a large plate or platter, topped with the cheese.
