Cacio e Pepe vibes, but make it winter squash!! This cozy side dish combines cheesy, peppery goodness with sweet, roasted squash. Perfect for any winter meal. Ingredients -1½ tablespoons extra-virgin olive oil -1 tablespoon unsalted butter, melted -1½ teaspoons freshly ground black pepper, divided -½ teaspoon garlic powder -¼ teaspoon salt -1 medium acorn squash, seeded and cut into ½-inch wedges -1¼ cups finely grated Pecorino Romano cheese Directions 1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. Whisk 1½ tablespoons olive oil, 1 tablespoon butter, ½ teaspoon each pepper and garlic powder and ¼ teaspoon salt in a large bowl. Add squash wedges; toss to coat. Arrange the squash wedges in a single layer on the prepared baking sheet. Sprinkle with ¼ cup cheese. Flip the wedges and sprinkle with another ¼ cup cheese. Roast, flipping once, until tender and starting to brown, 25 to 30 minutes. For full recipe information, go to our profile then click the likeshop link. From there, click on the image that corresponds to this video.
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