$5 Butternut Squash Pasta

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add onion, 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until soft (about 15 minutes). Transfer to a plate.

Cook pasta according to package directions. Reserve 1 cup of the cooking water; drain pasta and return to the pot.

In the same large skillet you cooked the onions in, add butternut squash and 1 ½ cups water. Cover partially and cook, stirring occasionally, until it is very soft and most of the water has evaporated, about 8–10 minutes.

Toss pasta, onion, butternut squash, Pecorino, remaining 2 tablespoons of butter, and ½ cup of the reserved cooking water together (adding more cooking water as needed to loosen the sauce).