Orecchiette with Squash, Chiles and Hazelnuts
 
 
This fall-inspired pasta dish is filled with sweet, spicy, and buttery delicious flavor.
Yield: 6 servings
Ingredients
  • ¼ cup hazelnuts
  • 1 lb orecchiette
  • salt, to taste
  • 2 tbsp olive oil
  • 1 medium butternut squash, peeled and cut into ½" pieces
  • 2 garlic cloves, thinly sliced
  • ½ tsp red pepper flakes, divided
  • ¼ cup unsalted butter or 4 tbsp butter-flavored olive oil
  • 1 tbsp lemon juice
  • ¼ cup grated parmesan cheese
  • 4 tbsp torn fresh mint
  • black pepper, to taste
Instructions
  1. Preheat the oven to 350. Spread the hazelnuts out on a baking sheet and let roast for about 5 minutes, tossing halfway. Let cool. Chop coarsely and set aside.
  2. Set up the pasta water to boil and cook according to package directions, reserving a cup of water.
  3. Toss the butternut squash with 2 tbsp olive oil, ¼ tsp red pepper flakes, and salt and pepper to taste. place on a parchment-lined baking sheet and roast for 30 minutes, or until tender.
  4. Heat the butter or butter-flavored olive oil in a small pan over medium heat. Add in the garlic and saute until just turning brown. Add in ½ cup cooking water. Stir and reduce until it forms a glossy sauce.
  5. Toss together the pasta, squash, and sauce in a large bowl. Stir in the lemon juice, parmesan, half of the mint and the remaining red pepper flakes. Season to taste with salt and pepper.
  6. Serve topped with the hazelnuts and remaining mint.
Notes
Adapted from Bon Appetit
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/09/orecchiette-with-squash-chiles-and-hazelnuts.html