Butternut Squash and Brussels Sprouts Pasta with Pecans

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.