This dish combines the sweet and earthy flavors of roasted squash with the smoky heat of chipotle, nuttiness of walnuts, and the crunch of Brussels sprouts. It's a comforting and satisfying pasta dish perfect for a cozy night in.
Ingredients: 1 butternut squash, peeled, seeded, and diced. 2 tablespoons olive oil, divided. Salt and black pepper to taste. 8 ounces conchiglie pasta. 1 cup Brussels sprouts, trimmed and thinly sliced. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1/4 cup chopped walnuts. 1/4 cup grated Parmesan cheese.
Instructions: Preheat oven to 400F 200C. Toss diced squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Cook conchiglie pasta according to package instructions. Drain and set aside. In a large skillet, heat remaining olive oil over medium heat. Add Brussels sprouts and cook until slightly tender, about 5 minutes. Add minced garlic and chipotle pepper to the skillet. Cook for another 1-2 minutes, until fragrant. Stir in the cooked pasta and roasted squash. Cook until heated through, about 2-3 minutes. Toss in chopped walnuts and grated Parmesan cheese. Season with additional salt and pepper if needed. Serve hot, garnished with extra Parmesan cheese if desired.
Prep Time: 15 minutes
Cook Time: 30 minutes
KBSM
