Butternut Squash is one of those winter squashes I have been talking about over the last few weeks. It is also one of the winter food items that will last in cool storage for most of the cold months.

Developed in the 1940s, the butternut squash provides the most value of any squash. With a small cavity for seeds and a thin skin, there is less waste than with most other squashes. We use it in soup, (3 of them! Simmin’s Butternut Squash Soup with Apple & Peanut Butter, Butternut Squash & Sweet Potato Bisque, and Butternut-Leek Bisque) sandwiches, (Butternut Squash Sandwich with Cheddar Cheese) mac & cheese, (Butternut Squash Mac & Cheese) and even pizza! (Butternut Squash and Blue Cheese Pizza)

This time, we’re going for something a bit different. It’s still a main dish, but the squash is paired with some Italian sausage in a cacio e pepe preparation. Literally “cheese & pepper”, cacio e pepe is most often a topping for different pastas, as an alternative to sauce. But butternut squash noodles also make an incredible vehicle for cheese & black pepper in this twist on sausage & spaghetti. Enjoy!

Butternut Squash Cacio e Pepe

Butternut Squash Cacio e Pepe (adapted from bonappetit.com) Total Time Required: about 45 minutes, Makes: 4 servings

Ingredients:

• 1 garlic clove, finely chopped
• 2 tablespoons unsalted butter, melted
• 1/2 medium (20 ounces)  butternut squash, peeled, and seeded
• 1 tablespoon olive oil
• 1 pound sweet Italian sausage, casings removed, torn into small pieces
• 3 ounces grated Parmesan cheese
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions:

Preheat the oven to 400°F. Spiralize the squash.

Add the salt & pepper to the noodles.

Add the salt and pepper to the noodles.

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

Combine the melted butter and the garlic.

Add the butter & garlic to the seasoned squash and toss to coat. Add the cheese to the noodles, once again tossing it all together.

Add the grated cheese to the noodles.

In a Dutch oven, brown the sausage in the olive oil over medium heat until the sausage is all browned.

Brown the sausage in a Dutch oven or oven proof skillet.

Add the butternut squash noodle mixture to the Dutch oven, tossing to thoroughly combine the noodles & sausage.

Add the seasoned noodles to the browned sausage.

Cover the Dutch oven and transfer it to the preheated oven. Bake the dish for 12 minutes, then uncover it and bake for another 12 minutes. Remove the pot from the oven and serve immediately.

Another fabulous Fall & Winter dish!

Not typical, but still tremendous!  ~Linda

Butternut Squash Cacio e Pepe (adapted from bonappetit.com) Makes: 4 servings

Ingredients:

• 1 garlic clove, finely chopped
• 2 tablespoons unsalted butter, melted
• 1/2 medium (20 ounces)  butternut squash, peeled, and seeded
• 1 tablespoon olive oil
• 1 pound sweet Italian sausage, casings removed, torn into small pieces
• 3 ounces grated Parmesan cheese
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions:

Preheat the oven to 400°F. Spiralize the squash. Add the salt & pepper to the noodles. Mix the garlic and butter in a large bowl until the garlic is evenly distributed. Add the butter & garlic to the seasoned squash and toss to coat. Add the cheese to the noodles, once again tossing it all together.

In a Dutch oven, brown the sausage in the olive oil over medium heat until the sausage is all browned. Add the butternut squash noodle mixture to the Dutch oven, tossing to thoroughly combine the noodles & sausage.

Cover the Dutch oven and transfer it to the preheated oven. Bake the dish for 12 minutes, then uncover it and bake for another 12 minutes. Remove the pot from the oven and serve immediately.