Prevent your screen from going dark
Makes 4 servings 1x
Time 45 minutes
Prep | Cook
1. Heat the oven to 500°F.
Halve the squash lengthwise and scrape out the seeds.
2. Put the squash on a rimmed baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Turn them cut side down.
3. Put the squash in the oven—it doesn’t have to be fully heated. Roast until the squash are tender and a knife easily pierces the skin, 30 to 40 minutes.
Chop 1/2 cup walnuts. Strip the leaves from 2 sprigs sage and chop.
4. After the squash has cooked for 25 minutes or so, put 4 tablespoons of butter in a small saucepan over medium heat. Cook, swirling occasionally, until the foam subsides; and the butter turns nut brown, 3 to 5 minutes. Stir in the walnuts, sage and a sprinkle of salt. Turn off the heat.
5. When the squash are tender, carefully use a fork to scrape and loosen the strands of squash, keeping them inside the skin.
6. Put each squash half on a plate, sprinkle with salt and pepper and spoon the butter mixture over the top.
— Adapted from How to Cook Everything Fast, Revised Edition