Orecchiette with Squash, Chiles, and Hazelnuts Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

There are two hits of chile in this dish. It's used early on to infuse the oil, where it mellows. The sprinkle added at the end is more "precocious," says Krajeck. "It's not in every bite, but when it hits you, it makes a big impact."

Ingredients

米akes 4 servings

1/4 cup blanched hazelnuts

12 ounces新鲜orecchietteor other fresh or dried small pasta

Kosher salt

2 tablespoons olive oil

1/2 small butternut squash, peeled, cut into 1/2" pieces (about 2 cups)

2 garlic cloves, thinly sliced

1/2 teaspoon crushed red pepper flakes, divided

1/4 cup (1/2 stick) unsalted butter, cut into pieces

1 tablespoon fresh lemon juice

1/4 cup grated Parmesan plus more for serving

4 tablespoons torn fresh mint leaves, divided

Freshly ground pepper

Step 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.
Step 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.
Step 3
米eanwhile, 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.
Step 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.
Step 5
Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining 2 tablespoons mint.
Step 6
做之前:Hazelnuts can be toasted 5 days ahead. Store airtight at room temperature.

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Reviews (7)

Followed the recipe except I roasted a whole butternut squash and cauliflower head and then mixed in with the garlic chili oil. Added a few ounces of goat cheese with the parmesan. It was a big hit.
- Anonymous
- Los Angeles, CA
- 10/10/2016
Great side dish, I will make this again and again. Lots of flavors that all work well together, husband loved it to. Like the other reviewers, could not find hazelnuts and used pine nuts. Also, I'm vegan so had to use butter substitute and skip the cheese. I used chicken broth instead of pasta water, skipped the salt.
- k8nelson
- 米arina del Rey
- 4/25/2016
Delicious! Used dried orecchiette, undercooked it and let it absorb the sauce at the end. Added lemon zest, otherwise, pretty much followed the recipe as written.
- jessieweber
- 6/4/2015
Boy, was this dish delicious. I will definitely make again. That said, here were my adjustments-- couldn't find hazelnuts at the store (a shortage?) so used pine nuts. They were good but would try with hazelnuts next time. We served grilled chicken on the side and it paired well with the pasta. So next time, I may just throw diced chicken into the saute pan and incorporate it fully. I would also consider roasting the squash and added it in after the chicken is cooked, you may get more flavor that way. I cut fat by using about 1/2 of the butter and the sauce didn't seem to lack.
- Quesochica
- Bay Area, CA
- 4/11/2015
I made this tonight and enjoyed it very much for a meatless fall meal. I also used pine nuts instead of hazelnuts (because of a food allergy in my family), but I'm sure the hazelnuts would be delicious. I added some low sodium chicken stock instead of using all pasta liquid. I thought the mint would be strange, but my son and I really liked the flavor. I also added white beans to add a little protein.
- karen8221
- Westchester County, NY
- 9/17/2014
Fabulous veggie dish. Love the rich mix of flavors. My sauce did not thicken so next time I might try cornstarch as well. Would definitely serve this to guests!
- heir16
- Denver, CO
- 7/29/2014
米ade this because I happened to have most ingredients on hand. Substituted pine nuts for hazelnuts but otherwise followed the recipe to the letter (omitted salt, didn't need it) and was thrilled with the outcome. Delicious surprising flavors. Great reviews from the family. Yay Epicurious!
- caseymaxine
- Denver, CO
- 2/27/2014