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)
Preparation
Preheat the oven to 425 degrees F.
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.
In a dry skillet, toast the pecans for about 5 minutes over low heat until lightly browned and fragrant, stirring frequently.
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.
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
Carbs
58g
Fat
20g
Fiber
7g
Saturated Fat
3g
Protein
13g
Sodium
500mg
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!