Creamy Butternut Squash Pasta With Sage and Walnuts | Recipe Cart | Recipe Cart

Ingredients

• 2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
• 2 garlic cloves
• 5 tablespoons olive oil
• Kosher salt and black pepper
• 3/4 packed cup fresh sage leaves
• 3/4 cup chopped walnuts
• 1 lemon, zested (about 1 tablespoon)
• 1 cup low-sodium chicken or vegetable stock, plus more as needed
• 1 pound short pasta, such as gemelli, casarecce or penne
• 1/2 cup freshly grated Parmesan, plus more for serving