Butternut Squash Cacio e Pepe
A delicious and healthy take on this Italian classic. Gluten and grain-free. SCD-friendly.
Servings Prep Time
2people 15minutes
Cook Time
10 minutes
Servings Prep Time
2people 15minutes
Cook Time
10 minutes
Ingredients
  • 1 Butternut squash, spiralized
  • 2 tablespoons Butter
  • 1/2 teaspoon Black pepper (freshly ground)
  • 1/4 cup (25g) Pecorino Romano cheese
  • 1/4 cup (25g) Grana Padano cheese*
Instructions
  1. Heat one tablespoon of butter in an iron skillet until melted. Add the black pepper.
  2. Next, add the butternut squash noodles and fry on a medium heat for 5-10 minutes, stirring often so that they don’t burn.
  3. Remove from the heat and add the remaining butter and the cheeses. Stir well and serve immediately.
Recipe Notes

*You can substitute both cheeses for Parmesan if you wish.