Acorn Squash Fusilli

After Friday's failed pasta: an easy recovery. This is lasagne or ravioli, deconstructed. Where filling becomes sauce. And pasta stays pasta.

1 pound fusilli
1 acorn squash
2 shallots, peeled and quartered
3 cloves garlic, crushed slightly (just pound each clove with the side of your knife)
1/4 cup walnuts, roughly chopped
olive oil
salt + pepper
5 fresh sage leaves, sliced very thinly
leaves from 1 sprig of thyme

Preheat your oven to 400 degrees F.

Boil the pasta in salted water.

Meanwhile, slice the acorn squash in half lengthwise and scoop out the seeds. Then, slice each half horizontally into inch-wide strips. Lay these C-shaped slices out on a large baking sheet. Place the shallots, garlic, and walnuts on the baking sheet with the sqash. Drizzle everything with olive oil, salt, and pepper, then toss with your hands to distribute the oil.

Roast the vegetables (& walnuts) for about 20 minutes, until the squash is tender. Peel the squash (this should be really easy if it's fully cooked -- just pull the peel from the flesh). Dump the peeled squash, onion, garlic, and nuts into a large serving bowl. Sprinkle with the sage and thyme, adjust seasoning, then mash. Scoop the cooked pasta into the bowl and toss to combine.