ORECCHIETTE WITH SQUASH, CHILES, AND HAZELNUTS RECIPE - BON APPéTIT

Steps:

• Kosher salt
• Tbsp. olive oil
• ½ small butternut squash, peeled, cut into ½" pieces (about 2 cups)
• garlic cloves, thinly sliced
• ½ tsp. crushed red pepper flakes, divided
• ¼ cup (½ stick) unsalted butter, cut into pieces
• Tbsp. fresh lemon juice
• ¼ cup grated Parmesan plus more for serving
• ¼ cup blanched hazelnuts
• Tbsp. torn fresh mint leaves, divided
• Freshly ground black pepper
• Nutritional Information
• •Calories (kcal) 520
• •Fat (g) 18
• •Saturated Fat (g) 9
• •Cholesterol (mg) 35
• •Carbohydrates (g) 74
• •Dietary Fiber (g) 5
• •Total Sugars (g) 4
• •Protein (g) 15
• •Sodium (mg) 240
• PREPARATION
• View Step-by-Step Directions
• Preheat oven to 350°. 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 1 cup 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 ¼ tsp. red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add ½ 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.
• Add pasta to skillet with squash and sauce and toss to coat. Add lemon juice, ¼ cup Parmesan, 2 Tbsp. mint, and remaining ¼ tsp. red pepper flakes and toss to combine; season with salt and pepper.
• Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining 2 Tbsp. mint.
• DO AHEAD: Hazelnuts can be toasted 5 days ahead. Store airtight at room temperature.
• http://www.bonappetit.com/recipe/orecchiette-with-squash-chiles-and-hazelnuts