1. Heat oven to 325 degrees. Toast nuts on a small baking sheet
until golden, about 5 minutes; set aside. 2. Melt butter in a medium
skillet; cook over medium heat, swirling pan, until butter turns
golden brown, about 5 minutes. Stir in reserved nuts, 1/2 teaspoon
salt, and parsley. Toss with pasta and serve with grated Parmesan
cheese. Makes about 1 cup.

This simple, elegant sauce is the perfect match for the squash
filling it also works quite nicely with spinach-filled pasta. mm
Norma Wrenn