$5 Butternut Squash Pasta

• 8 oz pappardelle
• 4 tablespoons (1/2 stick) unsalted butter
• 1 large onion, thinly sliced
• Kosher salt and black pepper
• 12 oz butternut squash (large dice)
• 2/3 cup pecorino, grated, plus more for serving (optional)

1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, salt & pepper (1/2 teaspoon each) and cook, stirring occasionally, until soft (about 15 minutes). Transfer to a plate.
2. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
3. In the same large skillet you cooked the onions in, add the butternut squash and 11/2 cups water to the reserved skillet, cover partially, and cook (stirring occasionally), until it is very soft and most of the water has evaporated (about 8-10 minutes.
4. Toss the pasta, onion, butternut squash, pecorino, the remaining 2 tablespoons of butter, and 1/2 cup of the reserved cooking water together (adding more cooking water as needed to loosen the sauce).

butter, onion, kosher salt, butternut, pecorino

Taken from food52.com/recipes/76383-5-butternut-squash-pasta (may not work)