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Shared By Margot Miller

Butternut Squash Cacio E Pepe

Ingredients

  • The neck of a 2-lb butternut squash, peeled (please see note before starting)
  • 1 cup water
  • 1 tablespoon unsalted butter
  • 1/3 cup finely grated Parmesan-Reggiano cheese
  • 2 teaspoons finely ground pepper
  • Salt

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