Step 1: Preheat the oven to 400º.
Step 2: Combine squash, 1 tablespoon olive oil, salt, and pepper on a baking sheet; arrange in a single layer. Bake at 400º for 15 minutes, or until tender. Add the walnuts to the baking sheet and continue to bake for 5 minutes or until toasted.
Step 3: Remove from the oven. Let the walnuts cool slightly and chop coarsely.
Step 4: While the squash is in the oven, start the pasta. Cook the pasta according to the package directions, omitting salt and fat. Drain.
Step 5: Combine remaining 1 tablespoon olive oil, stock, vinegar, and garlic in a large skillet over medium-high heat; simmer for 8 minutes or until the liquid is reduced to 1/2 cup.
Step 6: Combine the pasta, squash mixture, walnuts, stock mixture, parsley, and sage in a large bowl; toss to coat. Sprinkle with the cheese.
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