Bon Appetit's Butternut Squash Cacio e Pepe

For when your garden is overflowing with butternut squash…

INGREDIENTS

• 1 garlic clove, finely chopped

• 2 tablespoons unsalted butter, melted

• ½ medium butternut squash, peeled, seeded, thinly sliced (about 4 cups)

• 1 pound 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

What To Do

• 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, 20–30 minutes more.