Abby Allen · Oct 4, 2020 · 3 min read
Nine times out of ten, if you hear Cacio e Pepe, there's usually some sort of pasta involved. Cacio e Pepe, which literally translates to "cheese and pepper" in multiple Italian dialects is a popular dish comprised of pasta, shaved parmesan cheese and fresh cracked black pepper, for the most part. Throughout the years, many recipes have been created with the "cheese and pepper" premise, without the pasta. For example, Cacio e Pepe hash browns, pizza, Brussels, and the list goes on. So, why not add the same famed cheese and pepper combination to some rice to stuff into some seasonal squash to celebrate Fall?
This easy, cheesy, crowd-pleasing recipe is the perfect marriage of Italian and fall influence. With minimal ingredients involved, this dish is also quite easy on the wallet, and every ingredient can be easily acquired with one stop at Rollin' Oats.
Kabocha squash, for those who aren't aware, is a seasonal winter squash that is available during a small window of time. If you can't find Kabocha squash, most any other winter squash, such as acorn or sugar pumpkin, will work just fine.
While the chili crisp is optional, I highly suggest that you take the time to make it. Store it in a mason jar, pop it in the refrigerator and enjoy it for up to a month. We make this in our house often and use it to top salads, sandwiches, pizza, steak, chicken, and so on.
For this dish, wine expert Ken Smith recommends Tenuta di Renieri Chianti Classico 2016. He notes that it's an elegant offering, which presents aromas of crushed berries, violets and lavender. It possesses a medium body with soft tannins and a long finish.