Butternut Squash and Brussels Sprouts Pasta with Pecans | American Pecan Promotion Board

Ingredients

• 1/4 cup extra virgin olive oil or pecan oil, divided
• 3 cups diced butternut squash, peeled and chopped into 1/2-inch cubes (1 medium squash)
• 1 pound Brussels sprouts, sliced in half
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt, divided
• Freshly ground black pepper, to taste
• 1 cup raw pecan halves
• 1 pound orecchiette pasta (or other short-cut pasta, such as penne, rigatoni, fusilli)
• 2 large shallots, thinly sliced
• 1/2 cup shredded Pecorino, plus additional to serve (if desired)