This cacio e pepe winter squash recipe is the ultimate cool-weather side dish.
For a simple variation, give this easy recipe a try with another winter squash like delicata or butternut.
Keep reading for our expert tips, including what types of squash work well with this recipe.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Line a large rimmed baking sheet with parchment paper.
Add squash wedges; toss to coat.
Arrange the squash wedges in a single layer on the prepared baking sheet.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Sprinkle with 14 cup cheese.
Flip the wedges and sprinkle with another 14 cup cheese.
Roast, flipping once, until tender and starting to brown, 25 to 30 minutes.
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Sprinkle with the remaining 34 cup cheese and 1 teaspoon pepper.
Transfer to a serving platter.
Scrape any remaining cheese from the baking sheet and sprinkle over the squash.
The fine, sharp holes will yield light, wispy shreds that melt quickly.
To store leftover cooked squash, place it in an airtight container and refrigerate for up to 2 days.
you might reheat the leftovers in the microwave on Medium until warmed.
However, for better results, use the stovetop or oven.
There are so many delicious entrees to pair this side dish with.
Recipe developed by Marianne Williams
EatingWell.com, January 2025
