Butternut squash has changed my life. I took one bite of this dish and I immediately fell in love, so I had to share. Cacio e pepe may ring a bell because I have posted this recipe before, but the addition of roasted vegetables elevates the dish to a whole new level.
You'll notice that I was vague with the amount you'll need for each ingredient, and that's because the recipe is very forgiving and can be made according to your taste. I recommend you roast the veggies ahead of time - even a day in advance. I had 3 pans and the oven going at once, and it was a little overwhelming (plus there was a lot to clean up). Would I make this again? Absolutely.
Ingredients (roasted vegetables)
I used butternut squash and Brussels sprouts. Other options are winter squash and broccoli rabe in any combination.
1 butternut squash
Approx. 15-20 Brussels sprouts
1ish tbs butter
1ish tbs olive oil
3 garlic cloves
Salt and freshly ground black pepper (this is important)
Ingredients (cacio e pepe):
1 lb pasta (I chose rigatoni)
Reserved pasta water
4 tbs of salted butter
Freshly ground black pepper (again, important)
Grated parmesan and/or pecorino cheese
Directions (roasted vegetables):
For the butternut squash, preheat oven to 400. Cut the squash lengthwise and scoop out the seeds. Cut the squash once more so you have 4 slices total, then peel with a vegetable peeler. Cut the 4 pieces in 2 so you have 8 slices total. Cube the squash into 1-inch pieces. Coat the squash in about 1-2 tbs of olive oil and add salt and pepper to taste. Transfer squash to a baking sheet and spread it out so it forms one layer. Bake for about 30 minutes. Recipe from Whole Foods.
For the Brussels sprouts, cut them lengthwise into quarters. Heat butter and oil in a medium pan over medium heat and let it come to a sizzle. Peel and crush 3 garlic cloves and transfer to pan. Let it cook for 3 minutes or so or until golden. Remove garlic and discard. Place Brussels sprouts cut side down into the pan, cover and cook for 10-15 minutes or until the Brussels sprouts are tender. Recipe from Food.com.
Directions (cacio e pepe):
In a large pot bring water to a boil. Generously salt the water and pour in the pasta. While pasta is cooking, melt 3 tbs butter on medium heat in a large skillet. Add a few tsp of freshly ground pepper (I like a lot of pepper) and let it roast for about 1 minute. Add 1 ladle of pasta water to the skillet and let it come to a boil. Once pasta has reached al dente, reserve about 1/2 cup of pasta water and drain the pasta. Transfer the pasta to the large skillet and add the remaining butter and pasta water. Mix until the pasta is coated and additional butter has melted. Add in the roasted veggies and cheese (maybe 1-1 1/2 cup total). Mix everything together until the water has evaporated and cheese has melted. Top with more freshly ground black pepper. Recipe from Bon Appetit.