$5 Butternut Squash Pasta

Ingredients

• 8 oz pappardelle
  
• 4 tablespoons (½ stick) unsalted butter
  
• 1 large onion, thinly sliced
  
• Kosher salt and black pepper
  
• 12 oz butternut squash (large dice)
  
• 2/3 cup pecorino, grated, plus more for serving (optional)
  

Directions

1. 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.
2. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
3. 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.
4. 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).