Orecchiette with Squash, Chillies, and Hazelnuts

Ingredients for Orecchiette with Squash, Chillies, and Hazelnuts

• 40g blanched hazelnuts

• 350g fresh orecchiette or other fresh or dried small pasta

• Kosher salt

• 2 tablespoons olive oil

• 1/2 small butternut squash, peeled, cut into 1/2" pieces (about 300g )

• 2 garlic cloves, thinly sliced

• 1/2 teaspoons crushed red pepper flakes, divided

• 60g (1/2 stick) unsalted butter, cut into pieces

• 1 tablespoon fresh lemon juice

• 60ml grated Parmesan plus more for serving

• 4 tablespoons torn fresh mint leaves, divided

• Freshly ground pepper

Preheat oven to 177°C. 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.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta). Drain, reserving 240ml pasta cooking liquid.

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 teaspoons red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add 120ml 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.

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 teaspoons red pepper flakes and toss to combine; season with salt and pepper.

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.