Cacio e Pepe Beans with Squash, Sage, and Walnuts
By Camila ChaparroPublished on January 19, 2026
Time
45 minutes
Yield
Serves 4
Ingredients
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)2 tablespoons extra-virgin olive oil, divided½ teaspoon table salt, divided1½ teaspoons pepper, divided, plus extra for serving4 tablespoons unsalted butter ⅓ cup chopped walnuts ¼ cup fresh sage leaves ½ teaspoon lemon juice 2 (15-ounce cans) navy beans (1 can rinsed, 1 can undrained)¼ cup water 2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving2 garlic cloves, minced to paste (1 teaspoon)
Before You Begin
For the best texture, it’s important to remove the fibrous flesh just below the squash’s skin. You can also skip the peeling and buy prepeeled squash halves; you will need about 1½ pounds to yield 6 cups.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces, with 1 tablespoon extra-virgin olive oil, ¼ teaspoon table salt, and ⅛ teaspoon pepper and spread in even layer on rimmed baking sheet. Roast until tender and sides touching sheet are well browned, about 25 minutes.
- Meanwhile, melt 4 tablespoons unsalted butter in large saucepan over medium heat. Add ⅓ cup chopped walnuts, ¼ cup fresh sage leaves, ⅛ teaspoon pepper, and remaining ¼ teaspoon table salt and cook, stirring frequently, until nuts are lightly toasted and butter is browned, about 3 minutes. Stir in ½ teaspoon lemon juice, then transfer to bowl and cover to keep warm.
- Heat remaining 1 tablespoon extra-virgin olive oil in now-empty saucepan over medium heat until shimmering. Add remaining 1¼ teaspoons pepper and cook until fragrant, about 30 seconds. Add 2 cans navy beans (1 can rinsed, 1 can undrained) and their liquid and ¼ cup water and bring to simmer. Reduce heat to low, cover, and simmer gently for 5 minutes.
- Off heat, stir in 2 ounces grated Pecorino Romano cheese and 2 minced garlic cloves, stirring in 1 to 2 tablespoons hot water if sauce begins to overthicken. Transfer beans and squash to platter or divide among individual serving bowls, then drizzle with walnut mixture. Sprinkle with additional pepper and Pecorino and serve.
Time
45 minutesYield
Serves 4Ingredients
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
2 tablespoons extra-virgin olive oil, divided
½ teaspoon table salt, divided
1½ teaspoons pepper, divided, plus extra for serving
4 tablespoons unsalted butter
⅓ cup chopped walnuts
¼ cup fresh sage leaves
½ teaspoon lemon juice
2 (15-ounce cans) navy beans (1 can rinsed, 1 can undrained)
¼ cup water
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
2 garlic cloves, minced to paste (1 teaspoon)
Ingredients
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
2 tablespoons extra-virgin olive oil, divided
½ teaspoon table salt, divided
1½ teaspoons pepper, divided, plus extra for serving
4 tablespoons unsalted butter
⅓ cup chopped walnuts
¼ cup fresh sage leaves
½ teaspoon lemon juice
2 (15-ounce cans) navy beans (1 can rinsed, 1 can undrained)
¼ cup water
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
2 garlic cloves, minced to paste (1 teaspoon)
Ingredients
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (6 cups)
2 tablespoons extra-virgin olive oil, divided
½ teaspoon table salt, divided
1½ teaspoons pepper, divided, plus extra for serving
4 tablespoons unsalted butter
⅓ cup chopped walnuts
¼ cup fresh sage leaves
½ teaspoon lemon juice
2 (15-ounce cans) navy beans (1 can rinsed, 1 can undrained)
¼ cup water
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
2 garlic cloves, minced to paste (1 teaspoon)
Why This Recipe Works
Navy beans become ultracreamy when you take advantage of their starchy canning liquid and stir in lots of Pecorino Romano cheese. Roasted squash adds sweetness, and a browned butter, sage, and walnut drizzle makes humble beans feel downright luxurious. Feel free to swap in other creamy beans such as cannellini, great northern, or pinto for the navy beans. You can swap in unpeeled delicata squash for the butternut; quarter it lengthwise and slice it 1 inch thick. Other nuts, such as almonds, hazelnuts, and pine nuts, also work here.
Before You Begin
For the best texture, it’s important to remove the fibrous flesh just below the squash’s skin. You can also skip the peeling and buy prepeeled squash halves; you will need about 1½ pounds to yield 6 cups.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss 2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces, with 1 tablespoon extra-virgin olive oil, ¼ teaspoon table salt, and ⅛ teaspoon pepper and spread in even layer on rimmed baking sheet. Roast until tender and sides touching sheet are well browned, about 25 minutes.
- Meanwhile, melt 4 tablespoons unsalted butter in large saucepan over medium heat. Add ⅓ cup chopped walnuts, ¼ cup fresh sage leaves, ⅛ teaspoon pepper, and remaining ¼ teaspoon table salt and cook, stirring frequently, until nuts are lightly toasted and butter is browned, about 3 minutes. Stir in ½ teaspoon lemon juice, then transfer to bowl and cover to keep warm.
- Heat remaining 1 tablespoon extra-virgin olive oil in now-empty saucepan over medium heat until shimmering. Add remaining 1¼ teaspoons pepper and cook until fragrant, about 30 seconds. Add 2 cans navy beans (1 can rinsed, 1 can undrained) and their liquid and ¼ cup water and bring to simmer. Reduce heat to low, cover, and simmer gently for 5 minutes.
- Off heat, stir in 2 ounces grated Pecorino Romano cheese and 2 minced garlic cloves, stirring in 1 to 2 tablespoons hot water if sauce begins to overthicken. Transfer beans and squash to platter or divide among individual serving bowls, then drizzle with walnut mixture. Sprinkle with additional pepper and Pecorino and serve.
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