For the shredded squash:
2 tbsp butter
½ a 1 1/2lb butternut squash, seeded
¼ cup white wine
¼ cup half and half
¼ cup finely grated pecorino
For the pasta:
1/2 lb fresh linguine (or dried)
½ tsp freshly ground black pepper
¼ cup shredded pecorino cheese
1. In a medium non-stick skillet, melt the butter over medium-low heat and sauté the squash, still occasionally, until beginning to soften, about 3-4 minutes. Add the white wine and continue to sauté until the wine has reduced by half. Add the cream and cook gently for an additional few minutes, until the squash has fully softened, but is not falling apart. Fold in the cheese and remove from the heat.
NOTE: this can be done the night before and stored in the fridge. Double the recipe if you plan on making another meal that week, like the risotto below.
2. Bring a pot of salted water to boil and cook the pasta until al dente—if using fresh, this will only take a few minutes, if not, follow package directions. Reserve ¼ cup cooking liquid.
3. In a large bowl, combine the squash mixture, the black pepper, and half of the additional cheese. Add the drained pasta and toss to combine, adding some of the cooking liquid as necessary to create a creamy sauce. Taste for seasoning and add salt as necessary. Garnish with the remaining cheese and fresh parsley for a bit more color.