Cacio e Pepe Winter Squash

The classic flavors of an Italian favorite will make you want to turn this Cacio e Pepe Winter Squash from 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! 

• 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 Notes

• Acorn squash is a type of winter squash that’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 cheese brings some protein and calcium to this dish. If you need a lower-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 pepper contains 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.