October 5, 2021
SERVINGS: 4 to 6 servings
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.
ARLYN OSBORNE. Designed with Showit.
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