Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta.

Well, we all know that Cacio e Pepe, or in translation cheese and pepper, is a simple and delicious way to prepare a pasta dish. It is a pasta dish from modern Roman cuisine.

However, I say move over zoodles because there is a new sheriff in town.

I predict that this year we going to see more and more of butternut squash noodles.

Don’t get me wrong I love zoodles, but you could mix and match and add zoodles to butternut squash for extra nutrition and flavour.

That being said its perfect just the way it is especially if you love butternut squash.

You can serve it with any protein such as fish, poultry or meat, or tofu if you want a true meatless meal.

Anyhow, one fine afternoon I had this bowl of raw butternut squash noodles in my fridge. My husband picked up from the store just a few days before.

I would usually spiralize veggies myself, but I guess it was on sale and he got it for me.

He knows how much I love butternut squash. The only butternut squash dish that I never cared for is creamy butternut squash soup.

I do have a fantastic recipe for that soup, but I am just not a fan. Personally to me, it tastes like baby food.

You may also like:

+ THAI HUMMUS PIZZA WITH BUTTERNUT SQUASH AND VEGETARIAN SAUSAGES

+ BUTTERNUT SQUASH, BEANS AND ONIONS OVER MIXED GREENS – SALAD

+ ROASTED BUTTERNUT SQUASH

+ SWEET PUMPKIN PORRIDGE

+ MEDITERRANEAN PASTA SALAD

+ BUTTERNUT SQUASH SOUP

If you get inspired and make my Cacio e Pepe Butternut Squash recipe, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Happy Cooking!!!

Yield: Serves 4

Cacio e Pepe Butternut Squash

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Cacio e Pepe Butternut Squash is one delicious, healthy and flavorful recipe. A perfect dish for your meatless Mondays or a quick weeknight dish if you wish to replace carblicious pasta.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 5-6 cups butternut squash noodles (about 2 medium-size butternut squash)
• 2 to 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil, plus more for serving
• ¼ tsp kosher salt, or to taste
• 1/4 cup water
• 1 cup Pecorino Romano
• 1 teaspoon freshly ground black pepper, the best if you grind it yourself on the coarsest setting, plus more for serving
• ¼ cup Parmesan cheese for serving, if desired

Instructions

1. Spiralize squashes: Cut necks off squashes and cut each in half crosswise. Using a thin spaghetti blade in a spiral maker, spiralize squash chunks. If noodles are very long, trim with kitchen shears to the desired length. You may use store-bought butternut squash noodles if you wish.
2. In a large skillet on medium, melt butter and add olive oil. We are using butter even though it is not traditionally used because the butternut squash noodles are not pasta noodles so we need that extra creaminess that butter produces.
3. Add noodles and salt and cook, tossing occasionally, until tender, about 10 to 12 minutes at medium-high. Add water a bit at the time every few minutes. Note* For regular Cacio e Pepe you would use pasta water, so we are adding splashes of water to help with tenderizing or cooking these veggie noodles faster as well as for making cheese sauce taste better.
4. Remove skillet from heat and add Pecorino-Romano. as well as ground black pepper. Stir and toss vigorously until both ingredients are well incorporated into the butternut squash noodles. Toss in a drizzle of the olive oil and season with salt if needed.
5. Sprinkle some parmesan cheese when you serve it if you desire.

Notes

You may add zucchini noodles and mix with butternut squash noodles.

Prep time 10 minutes only if you going to spiralize butternut squash yourself. Cook time depends on the pan and the temperature you are cooking at. I like my skillet wide, and I cook at medium-high heat.

Did you make this recipe?

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Baked Sweet Potatoes are one of my favorite Autumn treats. It warms your heart and soul, and the pleasant aroma is just enchanting.

I did not grow up with sweet potatoes. The first time I tried sweet potatoes I was 18 or 19 years old.

That being mentioned, when I tried them I instantly fell in love with the taste, texture, and aroma.

It reminded me of these delightful winter squash that we had every fall season. It was not a pumpkin, but not a butternut squash either, somewhere in between.

Tap here for a tasty side dish recipes

I dearly savored it when I was a little girl. I could not wait until squash slices come out of the wood-burning oven. Mmhmm! It was all I wanted and more. The 80s were special in every possible way.

Nevertheless, my kids are not enormous fans of the sweet potatoes, but they would eat a spoon or two. Well, I heartily enjoyed them mostly by myself through the season and I am entirely fine with it.

Typically, I carefully wrap them with alum foil and roast a couple of them to last me a few days. However, since many do not like to use aluminum making them just like this is just fine as well.

I would recommend making them both ways; sweet and savory. As I said before, I make many of them for later.

I love adding a pat of butter in the hot sweet potato and drizzle with delicious maple syrup. I would rather have that over any dessert, plus it is quite healthy.

Sweet Potato Casserole is coming soon. I cannot wait to share my tasty recipes in two ways, and just before Thanksgiving!

Recipes you might like:

Baked Potatoes

Twice Baked Potatoes with Chicken

Oven Roasted Chestnuts

Beef Chili Baked Potatoes

If you get inspired and make these delightful Baked Sweet Potatoes, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 4

Baked Sweet Potatoes

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An easy and tasty recipe for delicious Baked Sweet Potatoes

Prep Time 5 minutes

Bake Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 3-4 pounds organic sweet potatoes

Savory Topping

• sea salt butter, a tablespoon of each potato
• dash of salt
• dash of ground black pepper
• a sprinkle of dried parsley
• A drizzle of olive oil

Sweet Toppings:

• sea salt butter
• Maple syrup or honey
• chopped nuts

Instructions

1. Wash them.

The worst way to ruin a sweet potato casserole or stuffed sweet potatoes is with a gritty texture. Scrub the skins lightly before preparing. Pat dry after with kitchen paper towel or just regular kitchen towel.

2. Line your baking sheet with parchment paper or silicone mats.

Sweet potatoes tend to get a little juicy while baking, so lining the baking sheet first ensures easy cleanup. From time to time I forgot to do it or don't have any parchment paper on hand, but it is so much easier to clean up when you do have it.

3. Poke holes!

The pricking technique is always used when baking regular or sweet potatoes—it reduces the baking time and ensures the potatoes won't burst while baking. Poke the potato skin with a fork or knife in a few places before you bake it. We can't predict which potato might burst so this is always a wise idea.

4. Bake until tender.

How can you tell when they’re done? Stick a fork into the thickest part of the potato, if there’s no resistance it’s good to go.

1. Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork.
2. Bake until tender, 50 to 60 minutes, depending on the size of the potatoes.
3. Let cool, then split the top open with a knife and top with a pat of butter.
4. Season with salt and pepper dried parsley and serve. You may drizzle with olive oil just before serving.
5. For the sweet option, add a pat of butter in each potato, then drizzle with maple syrup or honey, perhaps some chopped nuts or even chocolate and marshmallows.

Notes

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

These Tasty Labor Day Recipes that I have picked for you guys are easy, delicious, affordable and approachable. You can make them any time you want not just over Labor Day and 4th of July, or any other holiday.

If you are like my family then you start making plans for BBQ cookout for Labor Day weekend weeks ahead. It is a long weekend so at least 2 days worth of tasty leftovers.

I wish you all safe, and tasty Labor day!

MEAT, FISH, AND POULTRY:

Collection of tasty meat, fish and poultry recipes from my blog!

SMOKED ST. LOUIS STYLE RIBS

Can you really start BBQ season without making some amazingly delicious, and finger-licking Smoked St. Louis Style Ribs? I think not.

These ribs are so tasty we have been making them on repeat for our meal prep because they hold so good o the fridge so well for a week.

SIMPLE HALIBUT BURGER

Simple Halibut Burger Recipe is a must-try. I believe that this is one of the best burgers I have ever made. It is so juicy, tasty and just enchanting.

LEMON HERB GRILLED SALMON

Who loves Salmon? I simply love it especially made this way. However, I am not picky at all. When it comes down to this delicious fish, I could eat it pretty much any possible way prepared.

CHICKEN FAJITA SKEWERS

These Chicken Fajita Skewers are fresh, tasty, healthy, colorful, and the ultimate summer grilled food that everyone loves.

CHICKEN BURGERS

When I flipped those burgers and saw it, I was breaking a happy dance around the grill. They were delightful, flavorful and in another word orgasmic. I hope you make them soon, too.

HOMEMADE BEEF BURGERS

I love burgers and I absolutely love my homemade beef burgers. They are really easy, perfectly seasoned and extremely tasty.

We grill a lot and these are always a hit with everyone along with my pita bread. Not to brag or anything, but I am kind of known around here for my homemade bread.

ASIAN BEEF SKEWERS 

GRILLED MARINATED TOFU

Easy, delicious and a perfect grilled food if you wish to skip grilled meat.

BREAD AND SANDWICHES:

My absolute favorite bread from my blog.

DUTCH OVEN BREAD: BREAD FOR BEGINNERS

PITA BREAD

SPIRAL TWIST BREAD ROLLS

THE BEST GARLIC AND HERBS FLATBREAD

KETO BREAD- EASY AND DELICIOUS LOW CARB BREAD

ROAST BEEF SLIDERS

QUICK IRISH SODA BREAD

SALADS:

Refreshing, healthy and easy salad recipes that you guys going to love.

OLIVIER SALAD- RUSSIAN SALAD

EASY RED POTATO SALAD

VEGETARIAN PASTA SALAD

CREAMY SUMMER PASTA SALAD

BOILED POTATOES WITH BUTTER AND PARSLEY

HEIRLOOM TOMATO FETA SALAD

CUCUMBER, TOMATO AND MOZZARELLA CHEESE SALAD

CITRUS KALE SALAD

FRUIT SALAD WITH CITRUS-MAPLE DRESSING

DESSERTS:

We all have a bit of sweet tooth. These dessert or sweet treats are perfect after savory grilled food to share with your loved ones.

BROWNIES AND YOGURT SUMMER PARFAIT

OLD FASHIONED APPLE PIE

STRAWBERRY JELLO SUMMER SALAD

PLUM AND PEACH GALETTE

TRIPLE BERRY GALETTE

If you make any of my Tasty Labor Day Recipes, please tag me on INSTAGRAM @SANDRASEASYCOOKING. Use hashtag #sandraseasycooking so I could share it with others. Thank you so much for your love and support… I wish you a wonderful holiday!