5-ingredient miso cacio e pepe with squash noodles

Based on 3 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1 kg butternut squash
4 tbsp butter
1 tbsp pepper
1½ tbsp white miso paste
80 g Pecorino cheese
salt
Metric
Imperial

Utensils

  • cutting board
  • knife
  • spiralizer
  • frying pan
  • spatula
  • tongs
  • grater

Nutrition per serving

Cal
615
Protein
20 g
Fat
35 g
Carb
65 g
  • Step 1/2

    Peel squash and spiralize into noodles.
    • 1 kg butternut squash
    • cutting board
    • knife
    • spiralizer

    Peel squash and spiralize into noodles.

  • Step 2/2

    In a large frying pan over medium heat, melt butter. Add freshly ground black pepper and stir, letting toast for approx. 30 sec. Add some water, then add the squash noodles and miso. Toss to combine, then remove from heat when ready and add grated pecorino and remaining butter. Toss well until noodles are coated in the sauce, then season to taste with salt and serve immediately. Enjoy!
    • 4 tbsp butter
    • 1 tbsp pepper
    • 1½ tbsp white miso paste
    • 80 g Pecorino cheese
    • salt
    • frying pan
    • spatula
    • tongs
    • grater

    In a large frying pan over medium heat, melt butter. Add freshly ground black pepper and stir, letting toast for approx. 30 sec. Add some water, then add the squash noodles and miso. Toss to combine, then remove from heat when ready and add grated pecorino and remaining butter. Toss well until noodles are coated in the sauce, then season to taste with salt and serve immediately. Enjoy!