Roast the butternut squash in the oven for 40 minutes, cut side down in a pan brushed with olive oil. After letting it cool completely, dice it into small 1/2 inch cubes. I used only a fourth of the squash. I sauteed a sweet onion until translucent, added a teaspoon each of butter and sugar, four crushed garlic cloves, 1/4 cup of chopped walnuts, a dozen chopped sage leaves. Once the aromas were strong, I added the squash, seasoned with salt and pepper and tossed until thoroughly heated. I put it over bucatini pasta and garnished with a tablespoon of goat cheese crumbles and a teaspoon of grated Parmesan.