Orecchiette with Butternut Squash and Brussels Sprouts

By Jennifer

Orecchiette with Butternut Squash and Brussels Sprouts

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.

Peeled butternut squash

Cutting butternut squash

Squash ready to roast

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.

Chopping brussels sprouts

Cooking sprouts

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.

Shaving parmigiano-reggiano

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.

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