Description
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!
Ingredients
- 4 Tablespoons Unsalted Butter, Divided
- 1 Large Onion, Thinly Sliced
- Kosher Salt And Pepper
- 8 ounces, weight Pappardelle Pasta
- 12 ounces, weight Butternut Squash (large Dice)
- ⅔ cups Pecorino, Grated, Plus More For Serving (optional)
Preparation
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add onion, 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until soft (about 15 minutes). Transfer to a plate.
Cook pasta according to package directions. Reserve 1 cup of the cooking water; drain pasta and return to the pot.
In the same large skillet you cooked the onions in, add butternut squash and 1 ½ cups water. Cover partially and cook, stirring occasionally, until it is very soft and most of the water has evaporated, about 8–10 minutes.
Toss pasta, onion, butternut squash, Pecorino, remaining 2 tablespoons of butter, and ½ cup of the reserved cooking water together (adding more cooking water as needed to loosen the sauce).
