Butternut Squash Cacio e Pepe

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This recipe was such a pleasant surprise.  Comforting, filling and simple.  This dish brings together the creamy richness of Cacio e Pepe, the sweetness of roasted butternut squash, and the savory goodness of Italian sausage.

I cooked it for an extra 15 minutes to get it nice and crispy on the edges. Cacio e Pepe with Roasted Butternut Squash is a delicious twist on the classic Italian pasta dish. Try it below. 
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Ingredients:

• 1 pound sweet loose Italian sausage, casings removed, torn into small pieces
• 1 garlic clove, finely chopped
• 1/2 - 1 medium butternut squash, peeled, seeded, thinly sliced (about 4 cups)
• 2 tablespoons unsalted butter, melted
• 3 ounces Parmesan, finely crumbled
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Ricotta Cheese for serving (optional)
• Fresh chopped parsley for garnish (optional)

Instructions 

• Pre-heat oven to 400 
• Mix in 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 
• Pour into a medium heatproof skillet, cover tightly  with foil, and bake for 20 minuteses
• Remove foil and continue to bake until squash is tender and lightly browned around the edges, 20-30 minutes 
• Serve with additional cheese, pepper and ricotta cheese if you choose