SERVINGS: 4 to 6 servings

INGREDIENTS:

• 2 cups diced butternut squash (350 g)
• 1 tablespoon olive oil
• Kosher salt
• 12 ounces spaghetti, cooked al dente with 2 cups pasta water reserved
• 6 tablespoons unsalted butter
• 1 tablespoon coarse ground black pepper, plus more for serving
• 1 1/2 cups grated Parmesan, plus more for serving

INSTRUCTIONS:

Preheat the oven to 425 F.

Add butternut squash to a sheet pan. Drizzle with olive oil, toss to coat, and season with salt. Roast until tender and caramelized in spots, about 20 minutes.

Transfer the cooked squash to a large liquid measuring cup or medium bowl and add 1/2 cup reserved pasta water. Blend with an immersion blender until pureed. Alternatively, you can do this in a blender or food processor.

Heat a large skillet over medium heat. Add the butter and let melt. Add the black pepper and toast until fragrant, 45 seconds.

Add the squash puree, spaghetti, Parmesan, 3/4 cup reserved pasta water, and salt to taste. Toss to combine and melt the cheese. If needed, add more pasta water.

Top with more Parmesan and black pepper before serving.