Cacio e Pepe Beans with Squash, Sage, and Walnuts

Ingredients

• 2 pound sbutternut squash , peeled, seeded, and cut into 1-inch piece s (6 cup s)
• 2 tablespoon sextra-virgin olive oil , divided
• 1/2 teaspoon table salt , divided
• \1 1/2 teaspoon spepper , divided, plus extra for serving
• 4 tablespoon sunsalted butter
• 1/3 cup chopped walnuts
• 1/4 cup fresh sage leaves
• 1/2 teaspoon lemon juice
• 2 (15-ounce can s) navy beans (1 can rinsed, 1 can undrained)
• 1/4 cup water
• 2 ounce sPecorino Romano cheese , grated (1 cup), plus extra for serving
• 2 garlic clove s , minced to paste (1 teaspoon)

Instructions

1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss 2 pounds butternut squash, peeled, seeded, and cut into 1 inch pieces, with 1 tablespoon extra virgin olive oil, ¼ teaspoon table salt, and ⅛ teaspoon pepper and spread in even layer on rimmed baking sheet. Roast until tender and sides touching sheet are well browned, about 25 minutes.
2. Meanwhile, melt 4 tablespoons unsalted butter in large saucepan over medium heat. Add ⅓ cup chopped walnuts, ¼ cup fresh sage leaves, ⅛ teaspoon pepper, and remaining ¼ teaspoon table salt and cook, stirring frequently, until nuts are lightly toasted and butter is browned, about 3 minutes. Stir in ½ teaspoon lemon juice, then transfer to bowl and cover to keep warm.
3. Heat remaining 1 tablespoon extra virgin olive oil in now empty saucepan over medium heat until shimmering. Add remaining 1¼ teaspoons pepper and cook until fragrant, about 30 seconds. Add 2 cans navy beans (1 can rinsed, 1 can undrained) and their liquid and ¼ cup water and bring to simmer. Reduce heat to low, cover, and simmer gently for 5 minutes.
4. Off heat, stir in 2 ounces grated Pecorino Romano cheese and 2 minced garlic cloves, stirring in 1 to 2 tablespoons hot water if sauce begins to overthicken. Transfer beans and squash to platter or divide among individual serving bowls, then drizzle with walnut mixture. Sprinkle with additional pepper and Pecorino and serve.