Whole Wheat Pasta with Walnut-Sage Pesto and Roasted Delicata Squash

medium delicata squash, scrubbed and rinsed well

extra virgin olive oil

sea salt

freshly ground black pepper

packed cup of flat-leaf parsley leaves

raw or toasted walnut halves (if you’re not using roasted walnut oil, I recommend toasting the walnuts!)

– 3 medium garlic cloves

large, fresh sage leaves

roasted walnut oil (highly recommend La Tourangelle)

sea salt

freshly ground black pepper

fresh sage leaves, for frying (I like to garnish each serving with 3-4 leaves)

roughly 1/4 cup extra virgin olive oil

dried whole wheat penne (I used DeLallo’s whole wheat penne rigate!)

finely grated parmigiano-reggiano cheese, plus more for garnishing