This is one of my husband’s favorite fall/winter dishes, and it’s easy to put together. Pre-wrapped and sliced butternut squash gives me the heebie-jeebies; it’s not that much work to peel the squash with a Y-shaped vegetable peeler, scoop out the seeds at the bottom and slice yourself.
- 1 lb. orecchiette pasta
- 1 medium butternut squash, peeled, chopped into 1/2” – 1” pieces
- 1 lb. brussels sprouts, bottom and outer leaves removed, quartered
- 3 cloves garlic, chopped
- 4 – 6 TBS olive oil, divided
- salt and freshly ground black pepper
- Parmigiano-Reggiano cheese, shaved with a vegetable peeler, as much as you’d like
Preheat oven to 400 degrees, and put a pot of water on to boil.
Toss the butternut squash with 1 – 2 TBS of olive oil and spread out in a single layer on a rimmed baking sheet; sprinkle with salt and pepper and bake for 20 minutes or until tender.
Meanwhile, heat 2 TBS olive oil in a heavy pan over medium-high heat.
Cook brussels sprouts, stirring frequently, until bright green and there are a few charred spots; after a couple minutes, add the garlic, and salt and pepper to taste. Cook the pasta according to package directions until al dente; reserve a little cooking water and then drain.
Pour pasta back into pasta pot and add the squash, sprouts and garlic, another 1 – 2 TBS of olive oil, and the cheese; add some cooking water to moisten the pasta if it seems dry. Stir it up well and serve, with extra cheese on top if you’d like.