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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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
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Nutrition Information:
covered percent of daily need
