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Author Notes: I love when I have the ingredients in my fridge for a delicious, impromptu meal. Even better when the ingredients are all less than $5 total! Enter: Butternut Squash Pasta! —My Stir Crazy Kitchen
tablespoons (½ stick) unsalted butter
large onion, thinly sliced
Kosher salt and black pepper
oz butternut squash (large dice)
cup pecorino, grated, plus more for serving (optional)
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, salt & pepper (½ teaspoon each) and cook, stirring occasionally, until soft (about 15 minutes). Transfer to a plate.
- Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
- In the same large skillet you cooked the onions in, add the butternut squash and 1½ cups water to the reserved skillet, cover partially, and cook (stirring occasionally), until it is very soft and most of the water has evaporated (about 8-10 minutes.
- Toss the pasta, onion, butternut squash, pecorino, the remaining 2 tablespoons of butter, and ½ cup of the reserved cooking water together (adding more cooking water as needed to loosen the sauce).