Serves 12


1 butternut squash (or 1 package (20-ounce) peeled butternut squash)
2 shallots
3 tbsp. extra virgin olive oil
Freshly ground black pepper
20 oz. Brussels sprouts
1 c. walnuts
¼ c. fresh lemon juice
½ oz. Pecorino Romano cheese



Preheat oven to 400 degrees F.


Cut squash into 1/2-inch chunks. In 18" by 12" jelly-roll pan, toss squash, shallots, 1 tablespoon oil, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper to evenly coat. Roast 25 minutes or until tender, stirring once.


Meanwhile, with adjustable-blade slicer or very sharp knife, cut Brussels sprouts crosswise into very thin slices.


In large bowl, toss sprouts, walnuts, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining 2 tablespoons oil until well mixed. Spread on serving platter. Top with squash mixture and Pecorino shavings.


Enjoy your meal!