Winter squashes, the tough-skinned ones, usually keep well, but are harder to peel. If you’ve a tried and true way of peeling squash, stick with it. But if the job seems daunting, try tackling it in small bits. Take butternut, for example. First truncate the squash where the neck meets the body. Next slice the body longitudinally in half, then into quarters. Scoop out the seeds. To make small dice for purées and soups, cut each quarter crosswise into ½-inch slices and pare away the skin w...
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(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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