Cacio e Pepe Roasted Butternut Squash Recipe

Cacio e Pepe Butternut Squash is a delicious, healthy, and flavorful recipe — ideal for meatless Mondays or anytime you want a lighter alternative to traditional pasta.

Cacio e Pepe — literally “cheese and pepper” — is a classic, uncomplicated Roman pasta preparation prized for its simplicity and bold flavor. This recipe adapts that idea for butternut squash noodles, creating a lighter, vegetable-forward version that still captures the creamy, peppery profile of the original.

While spiralized zucchini (zoodles) have been popular for a while, butternut squash noodles bring a subtly sweet, nutty character that pairs beautifully with sharp Pecorino Romano and freshly cracked black pepper. You can use pure butternut squash noodles or combine them with zucchini for contrast in texture and extra nutrition.

Serve this dish alongside simply grilled fish, roasted poultry, seared meat, or pan-fried tofu to keep the meal vegetarian. The technique focuses on gently cooking the vegetable noodles until tender, then finishing them off off-heat with cheese and pepper so the sauce coats the strands without clumping.

In my kitchen one afternoon I found a package of pre-spiralized butternut squash noodles in the fridge — my husband had picked them up at the store. I normally spiralize vegetables myself, but having pre-made noodles is a time-saver and makes weeknight cooking effortless. Whether you spiralize at home or buy them ready-made, the method is the same.

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If you try this Cacio e Pepe Butternut Squash recipe, I’d love to see your result. Tag your photos on Instagram and include the hashtag #sandraseasycooking. Happy cooking!

Happy Cooking!!!

Serves 4

Cacio e Pepe Butternut Squash

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Cacio e Pepe Butternut Squash is a tasty, nutritious, and simple dish. It replaces traditional pasta with spiralized butternut squash while preserving the creamy, peppery charm of the classic Cacio e Pepe.

Ingredients

• 5–6 cups butternut squash noodles (about 2 medium butternut squash)
• 2 to 3 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil, plus more for serving
• ¼ teaspoon kosher salt, or to taste
• 1/4 cup water
• 1 cup Pecorino Romano, finely grated
• 1 teaspoon freshly ground black pepper, coarsely ground, plus extra for serving
• ¼ cup Parmesan cheese for serving, optional

Instructions

1. Spiralize the squash: Trim the necks off the butternut squashes and cut each in half crosswise. Using a thin spaghetti blade in a spiralizer, process the squash pieces into noodles. If the strands are very long, trim them with kitchen shears. Store-bought butternut squash noodles can be substituted.
2. Heat the pan: Warm a large skillet over medium heat. Add the butter and olive oil and let the butter melt. Though butter is not part of the classic Cacio e Pepe, it helps create a richer, silkier finish when using vegetable noodles.
3. Cook the noodles: Add the butternut squash noodles and a pinch of salt. Cook, tossing occasionally, until the noodles are tender, about 10–12 minutes over medium-high heat. Add the water in small splashes every few minutes to help tenderize the squash and to create a little cooking liquid that will help the grated cheese form a sauce.
4. Finish with cheese and pepper: Remove the skillet from the heat. Add the Pecorino Romano and the freshly ground black pepper. Stir and toss vigorously so the cheese melts into the hot noodles and creates a creamy coating. Add a drizzle of extra-virgin olive oil and adjust seasoning with salt and more pepper if desired.
5. Serve: Transfer to bowls and sprinkle with Parmesan if you like. Serve immediately to enjoy the best texture and flavor.

Notes

You can combine zucchini noodles with butternut squash noodles for a lighter plate with varied texture. Prep time assumes you are using pre-spiralized squash or can spiralize in about 10 minutes. Cook time will vary with pan size and heat — a wide skillet over medium-high heat works well to cook the noodles evenly and quickly.

For the best results, grate Pecorino Romano finely and use freshly ground black pepper. Adding hot cooking liquid in small amounts helps the cheese emulsify into a smooth sauce that evenly coats the vegetable noodles.