Butternut Squash and Brussels Sprouts Pasta with Pecans

Submitted by:

Paired with Brussels sprouts and butternut squash, rich and buttery pecans lend a satisfying crunch to this hearty pasta dish.

Ingredients

  • 1/4 cup extra virgin olive oil or pecan oil, divided
  • 3 cups diced butternut squash, peeled and chopped into 1/2-inch cubes (1 medium squash)
  • 1 pound Brussels sprouts, sliced in half
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons kosher salt, divided
  • Freshly ground black pepper, to taste
  • 1 cup raw pecan halves
  • 1 pound orecchiette pasta (or other short-cut pasta, such as penne, rigatoni, fusilli)
  • 2 large shallots, thinly sliced
  • 1/2 cup shredded Pecorino, plus additional to serve (if desired)

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a large bowl, mix the butternut squash and Brussels sprouts with 3 tablespoons olive oil, garlic powder, 1 teaspoon kosher salt, and a few grinds of black pepper. Pour the vegetables onto a baking sheet lined with parchment paper or a silicon mat. Roast until tender, 20 to 25 minutes.
  3. In a dry skillet, toast the pecans for about 5 minutes over low heat until lightly browned and fragrant, stirring frequently.
  4. Meanwhile, fill a large pot with water and salt it liberally. Boil the pasta until al dente, then drain it, saving a bit of pasta water.
  5. Immediately return the pasta to the pot and mix in the sliced shallots, a tablespoon or two of the pasta water, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon kosher salt, and a few grinds of black pepper. When fully incorporated, gently mix in the pecans, butternut squash, Brussels sprouts, and shredded Pecorino cheese. Serve immediately with a drizzle of olive oil and, if desired, a garnish of additional cheese. Serves 8.

Nutrition facts

Calories

440

Fat

20g

Sat Fat

3g

Sodium

500mg

Carbs

58g

Fiber

7g

Protein

13g

If you liked this, why not try...

Net Orders Checkout

Item Price Qty Total
Subtotal $0.00
Shipping
Total

Shipping Address

Shipping Methods