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Butternut Squash Cacio e Pepe

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 2


  • The neck of a 2-lb butternut squash peeled (please see note before starting)
  • 1 cup water
  • 1 tablespoon unsalted butter
  • 1/3 cup finely grated Parmesan-Reggiano cheese
  • 2 teaspoons finely ground pepper
  • Salt


  • Using the Vegetable Sheet Cutter attachment, place the butternut squash round into the machine. You may need to cut the butternut squash so it is the correct length. Turn the machine on and cut the butternut squash into sheets. Take those sheets and slice so they are in pappardelle strips. 
  • In a medium saucepan, set over medium heat, add the water and butter. Allow to cook until the butter has melted and whisk vigorously until the two have emulsified. Add the cheese and pepper and mix. Add the butternut squash “noodles” and cook sprinkle with a pinch of salt. Cover and allow to cook for about 5 minutes. Toss the noodle in the sauce. Transfer to plates. Top with additional cheese, and a bit of black pepper.