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+ servings

butternut squash cacio e pepe

serves 4
by Nancy


  • 1 garlic clove finely chopped
  • 2 tablespoons unsalted butter melted
  • ½ medium butternut squash peeled, seeded, thinly sliced (about 4 cups)
  • 1 lb 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


  1. preheat oven to 400°.
  2. mix garlic and butter in a large bowl until garlic is evenly distributed.
  3. add squash, sausage, cheese, salt, and pepper and toss until squash is evenly coated in garlic-butter mixture.
  4. scrape into a medium heatproof skillet, cover tightly with foil, and bake 20 minutes.
  5. remove foil and continue to bake until squash is tender and lightly browned around the edges, 20 minutes more.