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Recipe for 6 servings:
1 ½ cups finely grated pecorino Romano, plus more for garnish
1 cup finely grated Parmigiano-Reggiano
1 tablespoon ground black pepper, plus more for finishing the dish
Good olive oil
1 (1 ¾ lb) Butternut Squash, peeled and spiralized or julienned
Heat ¼ cup olive oil in a large sauté pan over medium heat. Add the squash, and ¼ water to the pan. Season the squash generously with salt and pepper. Cook, tossing occasionally about 10 minutes or until the squash is almost cooked through. Add the cheeses and pepper and stir vigorously to coat the squash with cheese and pepper. Serve warm.