Spaghetti With Squash, Walnuts And Parmesan

• 1 large butternut squash (2 1/2 to 3 lbs.), peeled, seeded, cut into 1-inch pieces
• 1/4 cup olive oil
• Salt and pepper
• 1 cup fresh bread crumbs
• 1 pound spaghetti
• 2 tablespoons unsalted butter
• 1 cup chopped walnuts
• 2 tablespoons chopped fresh parsley leaves
• 1/4 cup grated Parmesan

1. Preheat oven to 400u0b0F. 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.
2. Warm 2 Tbsp. oil in a skillet over medium heat. Saute bread crumbs until golden, 7 to 10 minutes. Transfer to a bowl and season with salt and pepper.
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.

butternut squash, olive oil, salt, bread crumbs, spaghetti, unsalted butter, walnuts, parsley, parmesan

Taken from www.myrecipes.com/recipe/spaghetti-squash-walnuts-parmesan (may not work)