Heat oven to 425°. Cut 1 squash into 1-inch pieces and coat with 1 tsp olive oil, 1/2 tsp ground cumin and 1/4 tsp salt; roast until tender, about 30 minutes. In a small skillet over medium heat, toast 2 tbsp walnuts 4 to 5 minutes. In a large pot, boil 3 oz orecchiette 9 minutes; add 5 oz broccolini and cook 3 minutes more; drain. Toss with walnuts, squash, 1 tbsp olive oil, 2 tbsp grated pecorino and 1/4 tsp red pepper flakes; serve.
Courtesy of: self.com
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