Active Time:15 minsTotal Time:45 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to recipeThe classic flavors of an Italian favorite will make you want to turn thisCacio e Pepe Winter Squashfrom a side dish into the star of the meal. Spicy black pepper and briny Pecorino Romano cheese perfectly complement each other, while the cheese creates a marvelous golden crunchy crust over the antioxidant-rich squash, which becomes creamy and slightly caramelized from roasting. Keep reading for our expert tips, including what types of squash work well with this recipe.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If acorn squash isn’t available, you can use sliced delicata or cubed peeled butternut squash instead. Just remember to adjust the cooking time accordingly.Adding cheese before and after roasting provides the best of both worlds: a crispy, nutty crust on the squash, along with a sharper cheese flavor at the end.You can peel the acorn squash if you like, though the skin is edible.Nutrition NotesAcorn squashis a type ofwinter squashthat’s loaded with vitamin C, perfect for boosting your immune system during cold and flu season. And did you know you can eat the skin of acorn squash? You can—and it’ll add even more fiber to your plate.Pecorino Romano cheesebrings some protein and calcium to this dish. If you need alower-sodium cheese, consider swapping it out for Swiss or goat cheese. It’ll give it a different flavor but part of cooking is playing with food and getting creative in the kitchen.Black peppercontains piperine, a plant compound that can help your body better absorb other nutrients—in this case, the antioxidants from the acorn squash. But that’s not all. Piperine might also help reduce inflammation and boost your brain health, so use this spice often and liberally.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Jump to recipe
The classic flavors of an Italian favorite will make you want to turn thisCacio e Pepe Winter Squashfrom a side dish into the star of the meal. Spicy black pepper and briny Pecorino Romano cheese perfectly complement each other, while the cheese creates a marvelous golden crunchy crust over the antioxidant-rich squash, which becomes creamy and slightly caramelized from roasting. Keep reading for our expert tips, including what types of squash work well with this recipe.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!If acorn squash isn’t available, you can use sliced delicata or cubed peeled butternut squash instead. Just remember to adjust the cooking time accordingly.Adding cheese before and after roasting provides the best of both worlds: a crispy, nutty crust on the squash, along with a sharper cheese flavor at the end.You can peel the acorn squash if you like, though the skin is edible.Nutrition NotesAcorn squashis a type ofwinter squashthat’s loaded with vitamin C, perfect for boosting your immune system during cold and flu season. And did you know you can eat the skin of acorn squash? You can—and it’ll add even more fiber to your plate.Pecorino Romano cheesebrings some protein and calcium to this dish. If you need alower-sodium cheese, consider swapping it out for Swiss or goat cheese. It’ll give it a different flavor but part of cooking is playing with food and getting creative in the kitchen.Black peppercontains piperine, a plant compound that can help your body better absorb other nutrients—in this case, the antioxidants from the acorn squash. But that’s not all. Piperine might also help reduce inflammation and boost your brain health, so use this spice often and liberally.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
The classic flavors of an Italian favorite will make you want to turn thisCacio e Pepe Winter Squashfrom a side dish into the star of the meal. Spicy black pepper and briny Pecorino Romano cheese perfectly complement each other, while the cheese creates a marvelous golden crunchy crust over the antioxidant-rich squash, which becomes creamy and slightly caramelized from roasting. Keep reading for our expert tips, including what types of squash work well with this recipe.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina Daley
Cook Mode(Keep screen awake)Ingredients1½tablespoonsextra-virgin olive oil1tablespoonunsalted butter, melted1½teaspoonsfreshlyground black pepper, divided½teaspoongarlic powder¼teaspoonsalt1mediumacorn squash, seeded and cut into ½-inch wedges1¼cupsfinely grated Pecorino Romano cheese
Cook Mode(Keep screen awake)
Ingredients
1½tablespoonsextra-virgin olive oil
1tablespoonunsalted butter, melted
1½teaspoonsfreshlyground black pepper, divided
½teaspoongarlic powder
¼teaspoonsalt
1mediumacorn squash, seeded and cut into ½-inch wedges
1¼cupsfinely grated Pecorino Romano cheese
DirectionsPreheat 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.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleySprinkle with the remaining ¾ cup cheese and 1 teaspoon pepper. Transfer to a serving platter. Scrape any remaining cheese from the baking sheet and sprinkle over the squash.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 4 wedgesCalories 170, Fat 12g, Saturated Fat 5g, Cholesterol 22mg, Carbohydrates 12g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 319mg, Potassium 385mgFrequently Asked QuestionsTo finely grate a crumbly cheese like Pecorino Romano, we recommend using a microplane. The fine, sharp holes will yield light, wispy shreds that melt quickly.To store leftover cooked squash, place it in an airtight container and refrigerate for up to 2 days. You can reheat the leftovers in the microwave on Medium until warmed. However, for better results, use the stovetop or oven. To do this, transfer the leftovers to a skillet and heat over low heat, or place them on a baking sheet and warm them in a 350°F oven for about 10 to 15 minutes until heated through.There are so many delicious entrees to pair this side dish with. Here are some of our favorites to try:Grilled Bone-In Pork ChopsorBaked Pork Chops;Instant Pot Chicken BreastorBaked Chicken Breast; andLemon-Garlic Steak & Green Beans.EatingWell.com, January 2025
Directions
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.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleySprinkle with the remaining ¾ cup cheese and 1 teaspoon pepper. Transfer to a serving platter. Scrape any remaining cheese from the baking sheet and sprinkle over the squash.Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 4 wedgesCalories 170, Fat 12g, Saturated Fat 5g, Cholesterol 22mg, Carbohydrates 12g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 319mg, Potassium 385mgFrequently Asked QuestionsTo finely grate a crumbly cheese like Pecorino Romano, we recommend using a microplane. The fine, sharp holes will yield light, wispy shreds that melt quickly.To store leftover cooked squash, place it in an airtight container and refrigerate for up to 2 days. You can reheat the leftovers in the microwave on Medium until warmed. However, for better results, use the stovetop or oven. To do this, transfer the leftovers to a skillet and heat over low heat, or place them on a baking sheet and warm them in a 350°F oven for about 10 to 15 minutes until heated through.There are so many delicious entrees to pair this side dish with. Here are some of our favorites to try:Grilled Bone-In Pork ChopsorBaked Pork Chops;Instant Pot Chicken BreastorBaked Chicken Breast; andLemon-Garlic Steak & Green Beans.
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.
Sprinkle with the remaining ¾ cup cheese and 1 teaspoon pepper. Transfer to a serving platter. Scrape any remaining cheese from the baking sheet and sprinkle over the squash.
Nutrition InformationServing Size: about 4 wedgesCalories 170, Fat 12g, Saturated Fat 5g, Cholesterol 22mg, Carbohydrates 12g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 319mg, Potassium 385mg
Nutrition Information
Serving Size: about 4 wedgesCalories 170, Fat 12g, Saturated Fat 5g, Cholesterol 22mg, Carbohydrates 12g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 319mg, Potassium 385mg
Serving Size: about 4 wedges
Calories 170, Fat 12g, Saturated Fat 5g, Cholesterol 22mg, Carbohydrates 12g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 319mg, Potassium 385mg
Frequently Asked QuestionsTo finely grate a crumbly cheese like Pecorino Romano, we recommend using a microplane. The fine, sharp holes will yield light, wispy shreds that melt quickly.To store leftover cooked squash, place it in an airtight container and refrigerate for up to 2 days. You can reheat the leftovers in the microwave on Medium until warmed. However, for better results, use the stovetop or oven. To do this, transfer the leftovers to a skillet and heat over low heat, or place them on a baking sheet and warm them in a 350°F oven for about 10 to 15 minutes until heated through.There are so many delicious entrees to pair this side dish with. Here are some of our favorites to try:Grilled Bone-In Pork ChopsorBaked Pork Chops;Instant Pot Chicken BreastorBaked Chicken Breast; andLemon-Garlic Steak & Green Beans.
Frequently Asked Questions
To finely grate a crumbly cheese like Pecorino Romano, we recommend using a microplane. The fine, sharp holes will yield light, wispy shreds that melt quickly.
To store leftover cooked squash, place it in an airtight container and refrigerate for up to 2 days. You can reheat the leftovers in the microwave on Medium until warmed. However, for better results, use the stovetop or oven. To do this, transfer the leftovers to a skillet and heat over low heat, or place them on a baking sheet and warm them in a 350°F oven for about 10 to 15 minutes until heated through.
There are so many delicious entrees to pair this side dish with. Here are some of our favorites to try:Grilled Bone-In Pork ChopsorBaked Pork Chops;Instant Pot Chicken BreastorBaked Chicken Breast; andLemon-Garlic Steak & Green Beans.
EatingWell.com, January 2025
Rate ItPrint
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
