Butternut Squash Cacio e Pepe

Butternut Squash Cacio e Pepe takes approximately 45 minutes from beginning to end. For $1.73 per serving, you get a main course that serves 4. Watching your figure? This gluten free and primal recipe has 544 calories, 26g of protein, and 41g of fat per serving. 385 people were impressed by this recipe. If you have black pepper, butternut squash, garlic clove, and a few other ingredients on hand, you can make it. It is brought to you by Bon Appetit. Overall, this recipe earns a good spoonacular score of 74%. If you like this recipe, take a look at these similar recipes: Linguine Cacio e Pepe with Butternut Squash, Cacio e Pepe, and Cacio e Pepe.

Servings: 4

 

Ingredients:

1 teaspoon freshly ground black pepper

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

1 garlic clove, finely chopped

1 teaspoon kosher salt

3 ounces Parmesan, finely crumbled

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

2 tablespoons unsalted butter, melted

Equipment:

pepper grinder

rolling pin

frying pan

oven

bowl

aluminum foil

Cooking instruction summary:

Butternut Squash Cacio e Pepe | Bon AppetitHealthyishRestaurants + TravelThe Hot 10: Americas Best New RestaurantsThe FoodistCity GuidesEntertaining + StylePop CultureTrends + NewsMenusHolidaysGift GuidesDrinksCocktailsBeerWineNonalcoholicToolsPeopleChefsCelebritiesMeet Our TeamEventsVegas UncorkdGrub CrawlFeast Or FashionChicago GourmetFeast PortlandPromotionsTest KitchenTest DriveHow-toCooking TipsCommon MistakesCook Like a ProIngredientsInside Our KitchenVideoRecipesQuick RecipesFamily MealsHealthyDessertsChicken RecipesVegetarianHolidaysRecipesButternut Squash Cacio e PepePublished: October 2016USER RATINGS4 ServingsFacebookPinterestAlex LauFacebookTwitterPinterestEmailPrintButternut Squash Cacio e PepeThink of this butternut cacio e pepe recipe as pasta cacio e pepe...with sausage. Its comfort food-y, so it could use some fresh greens and/or veggies to help balance it out. Check out step-by-step photos here.Ingredients4 Servings1 garlic clove, finely chopped2 tablespoons unsalted butter, melted medium butternut squash, peeled, seeded, thinly sliced (about 4 cups)1 pound sweet loose Italian sausage, casings removed, torn into small pieces3 ounces Parmesan, finely crumbled1 teaspoon kosher salt1 teaspoon freshly ground black pepperPreparationReal 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, 2030 minutes more.Recipe by Rick MartinezPhotograph by Alex LauSee MoreButterButternut SquashCheeseGarlicParmesanSausageSquashWeb RecipeBasicsFacebookTwitterPinterestEmailPrintOur Recipes, Your InboxSubmitWill be used in accordancewith our Privacy PolicyRecipes From the October 2016 IssueMORE RECIPESSubscription ServicesContact Bon ApptitReprints/PermissionsNewsletter SignupRSS FeedsSite MapMagazine ArchiveCond NastVisit our sister sites- - - - - - - - - - - - - -Cond Nast DigitalAllureArchitectural DigestArs TechnicaBackchannelBridesCond Nast TravelerEpicuriousGlamourGolf DigestGolf WorldGQGQ StylePitchforkSelfTeen VogueThe New YorkerThe SceneVanity FairVogueWWiredCond Nast StoreCareersBon Apptit Media KitFood Innovation Group: Bon Apptit and Epicurious 2017 Cond Nast. All rights reservedUse of this site constitutes acceptance of our User Agreement (effective 1/2/2014) and Privacy Policy (effective 1/2/2014).Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.Your California Privacy RightsThe material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast.Ad Choices

 

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45. Butternut Squash Cacio e Pepe

46. Published: October 2016USER RATINGS4 Servings

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54. Butternut Squash Cacio e Pepe

55. Think of this butternut cacio e pepe recipe as pasta cacio e pepe...with sausage. Its comfort food-y, so it could use some fresh greens and/or veggies to help balance it out. Check out step-by-step photos here.Ingredients4 Servings1 garlic clove, finely chopped2 tablespoons unsalted butter, melted medium butternut squash, peeled, seeded, thinly sliced (about 4 cups)1 pound sweet loose Italian sausage, casings removed, torn into small pieces3 ounces Parmesan, finely crumbled1 teaspoon kosher salt1 teaspoon freshly ground black pepper

56. 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 40

57. Mix garlic and butter in a large bowl until garlic is evenly distributed.

58. Add squash, sausage, cheese, salt, and pepper and toss until squash is evenly coated in garlic-butter mixture.

59. Scrape into a medium heatproof skillet, cover tightly with foil, and bake 20 minutes.

60. Remove foil and continue to bake until squash is tender and lightly browned around the edges, 2030 minutes more.Recipe by Rick Martinez

61. Photograph by Alex LauSee More

62. Butter

63. Butternut Squash

64. Cheese

65. Garlic

66. Parmesan

67. Sausage

68. Squash

69. Web Recipe

70. Basics

71. Facebook

72. Twitter

73. Pinterest

74. Email

75. Print

76. Our Recipes, Your Inbox

77. Submit

78. Will be used in accordancewith our Privacy Policy

79. Recipes From the October 2016 IssueMORE RECIPESSubscription Services

80. Contact Bon Apptit

81. Reprints/Permissions

82. Newsletter SignupRSS Feeds

83. Site MapMagazine Archive

84. Cond Nast

85. Visit our sister sites- - - - - - - - - - - - - -Cond Nast Digital

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101. VogueWWired

102. Cond Nast Store

103. Careers

104. Use of this site constitutes acceptance of our User Agreement (effective 1/2/201

105. and Privacy Policy (effective 1/2/2014).Bon Apptit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.Your California Privacy Rights

106. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast.Ad Choices


Nutrition Information:

Quickview
543k Calories
26g Protein
41g Total Fat
17g Carbs
13% Health Score
Limit These
Calories
543k
27%

Fat
41g
64%

  Saturated Fat
17g
107%

Carbohydrates
17g
6%

  Sugar
3g
4%

Cholesterol
111mg
37%

Sodium
1649mg
72%

Get Enough Of These
Protein
26g
53%

Vitamin A
15310IU
306%

Vitamin C
30mg
37%

Vitamin B3
7mg
35%

Phosphorus
350mg
35%

Calcium
334mg
33%

Vitamin B1
0.46mg
31%

Vitamin B6
0.59mg
30%

Potassium
805mg
23%

Zinc
3mg
22%

Vitamin B12
1µg
21%

Manganese
0.37mg
19%

Magnesium
74mg
19%

Vitamin E
2mg
16%

Vitamin B5
1mg
14%

Vitamin B2
0.24mg
14%

Iron
2mg
14%

Fiber
2g
12%

Vitamin D
1µg
11%

Folate
40µg
10%

Copper
0.19mg
10%

Selenium
5µg
8%

Vitamin K
3µg
4%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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