(serves 2)

8 oz fresh pea-green fettuccine
1 yellow summer squash or small fall squash such as delicata (or piece of butternut)
4 Tbs. butter
salt, pepper, freshly grated nutmeg
6-8 fresh sage leaves, depending on size (not dried)
squeeze of lemon juice
3 Tbs. or so finely chopped or crumbled walnuts
grated Parmesan cheese to serve

Before you even think of cooking the pasta, peel, de-seed and cut squash into little 1/3-inch dice (you want about 1-1/2 cups of diced summer or fall squash). Heat sauté p...
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