Totally Tubular

Melt the butter No.10 (11 ⅝-inch) or No.12 (13 ⅜-inch) skillet over medium heat. Cook, swirling the pan, until the butter is foamy, about 2 minutes. Add the sage leaves and fry, gently stirring, until crispy, about 30 seconds. Using a slotted spoon, transfer the sage to paper towels to drain and season with salt. Add the walnuts to the skillet and cook, stirring frequently, until golden brown, 2 to 3 minutes. Transfer the walnuts to a bowl. Pour the brown butter into another bowl, leaving about 2 tablespoons behind in the skillet. Stir the miso and lemon juice into the brown butter mixture.

Cut the squash in half lengthwise (do not peel), then scoop out the seeds. Cut the squash lengthwise into quarters, then crosswise into ¼-inch pieces.

Add 2 tablespoons of olive oil to the skillet and heat over medium heat. Add the squash cook, stirring occasionally, until browned all over, 5 to 7 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain, reserving a cup of the pasta water. Add about ½ cup of pasta water to the skillet along with the reserved brown butter. Bring the liquid to a simmer and add the pasta, tossing well to combine. Add half of the cheese and stir until a silky sauce forms, adding additional water as needed. Add the fried sage and stir to combine.

Divide the pasta among shallow bowls. Drizzle with honey and olive oil, and squeeze some lemon juice over the top. Sprinkle the remaining cheese over and serve.