let’s make squash cacio e pepe orzo in @anolon’s EverLast Ceramic Stainless Steel pan! 💫 #AnolonPartner this dish is *loosely* inspired by a cacio e pepe pasta and a creamy risotto and makes the perfect cozy but elevated meal. we toast black pepper and garlic (mine got VERY toasted and turned into garlic chips but I loved it), then we add orzo, tons of pecorino cheese and a silky smooth honeynut squash sauce. everything comes together in @anolon’s EverLast Ceramic Stainless Steel pan, which features the sophistication of stainless steel with a ceramic nonstick surface made without forever chemicals*. we top off our orzo with crispy shallots and thyme and this meal is truly a dreeeeam - hope you love it! *Product design does not involve intentionally adding to the product any of these substances which may otherwise be present in the environment. RECIPE: 2 tbsp butter 3 garlic cloves, thinly sliced 1 tsp fresh, coarsely cracked black pepper ¾ cup grated Pecorino cheese, plus more for topping 1 cup orzo 1 cup reserved pasta cooking water 1 cup butternut squash puree ¾ cup unsweetened milk of choice 2 shallots, thinly sliced, plus high-heat oil for cooking them Sea salt Fresh thyme, for topping Cook orzo to al dente according to package directions. Drain and save the pasta cooking water. To make the shallots, heat a generous layer of oil in a small skillet over medium-high. Add sliced shallots and let cook, undisturbed, for about 5 minutes until starting to brown. Continue cooking, stirring occasionally, until deeply golden brown and crispy, about 5 more minutes. Remove, drain onto a paper towel and season with a pinch of salt. Blend together your cooked squash and milk in a blender until smooth, then set aside. Mix Pecorino cheese in a small bowl with a splash of pasta water to form a thin paste. In a large skillet, heat the butter over medium. Add garlic cloves and let them cook for 1-2 minutes until brown and toasted, then add black pepper and a splash of pasta water. Add cooked orzo, then stir in your Pecorino mixture and squash puree and stir everything together until creamy. Serve orzo topped with crispy shallots + fresh thyme!