Grill-Roasted Vegetables With Pine Nut Pesto

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Ingredients

1 pound carrots, cut into 1-inch pieces

1 pound parsnips, cut into 1-inch pieces

1 pound brussels sprouts, halved lengthwise

One 2 1/2-pound butternut squash—peeled, seeded and cut into 1/2-by-1 1/2-inch pieces

2 large shallots, cut into 1/2-inch wedges

6 thyme sprigs

1/2 cup extra-virgin olive oil

Salt and freshly ground pepper

1/4 cup plus 2 tablespoons pine nuts

1 tablespoon unsalted butter

1 large garlic clove, thinly sliced

1/4 cup freshly grated Parmigiano-Reggiano cheese

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