Hands-on Time
20 Mins
Total Time
1 Hour 15 Mins
Yield
Serves 6
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

How to Make It

Step 1

Preheat oven to 400°F. In a bowl, toss squash with 2 Tbsp. oil; season with salt and pepper. Spread in a single layer on a baking sheet. Roast, turning often, until tender and lightly browned, 50 to 55 minutes. Add walnuts to sheet 12 minutes before squash is done, then toast.

Step 2

Warm 2 Tbsp. oil in a skillet over medium heat. Sauté bread crumbs until golden, 7 to 10 minutes. Transfer to a bowl and season with salt and pepper.

Step 3

Bring a pot of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Drain, reserving 1/2 cup water. Return pasta to pot over low heat; toss with butter. Stir in squash, nuts, parsley and Parmesan. Toss in 1/2 of the bread crumbs. Add some reserved pasta water if dish seems dry. Divide among 6 plates and sprinkle with remaining bread crumbs.

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