Orecchiette with Squash, Chiles, and Hazelnuts

Ingredients

• •¼ cup blanched hazelnuts
• •12 ounces fresh orecchiette or other fresh or dried small pasta
• •1 to taste Kosher salt
• •2 tablespoons olive oil
• •½ small butternut squash
• •2 cloves garlic
• •½ teaspoon crushed red pepper flakes
• •¼ cup unsalted butter
• •1 tablespoon fresh lemon juice
• •¼ cup grated Parmesan
• •4 tablespoons fresh mint leaves
• •1 to taste black pepper

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Spread out hazelnuts on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 6 minutes. Let cool, then coarsely chop; set aside.

   6 min

2. 2.

   Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 1 cup pasta cooking liquid.

   5 min

3. 3.

   Meanwhile, heat oil in a large skillet over medium-high heat. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes. Add garlic and 1/4 teaspoon red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add 1/2 cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.

   7 min

4. 4.

   Add pasta to skillet with squash and sauce and toss to coat. Add lemon juice, 1/4 cup Parmesan, 2 tablespoons mint, and remaining 1/4 teaspoon red pepper flakes and toss to combine; season with salt and pepper.

   3 min

5. 5.

   Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining 2 tablespoons mint.

   2 min

6. 6.

   DO AHEAD: Hazelnuts can be toasted 5 days ahead. Store airtight at room temperature.