<http://schema.org/recipeInstructions>
" Preheat oven to 400 degrees F. Cut squash into 1/2-inch chunks. In 18&amp;quot; by 12&amp;quot; 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a10647/roasted-squash-walnuts-recipe-ghk1210/>