Butternut Squash Cacio e Pepe

butter butternut squash cheese garlic parmesan sausage squash basics

Rick Martinez

4 Servings

Source

Ingredients

1 garlic clove, finely chopped

2 tablespoons unsalted butter, melted

½ medium butternut squash, peeled, seeded, thinly sliced (about 4 cups)

1 pound sweet loose Italian sausage, casings removed, torn into small pieces

3 ounces Parmesan, finely crumbled

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Method

Real Talk: If all you have is whole peppercorns and a pepper mill, measuring out pepper can be a bit tricky. Keep in mind that 1 tsp. is about 30 turns of the mill. Or place 1 tsp. peppercorns in a freezer bag (a regular bag may not hold up to all the abuse) and pound with a rolling pin or the bottom of a skillet until crushed. Or just add as much as you want!

Preheat oven to 400°. Mix garlic and butter in a large bowl until garlic is evenly distributed. Add squash, sausage, cheese, salt, and pepper and toss until squash is evenly coated in garlic-butter mixture.

Scrape into a medium heatproof skillet, cover tightly with foil, and bake 20 minutes. Remove foil and continue to bake until squash is tender and lightly browned around the edges, 20–30 minutes more.