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Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Copper-bonded induction-compatible — best of both worlds
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Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
Copper-bonded induction-compatible — best of both worlds
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Cook pasta according to package to desired doneness. Drain pasta saving cooking water. Combine pasta, butter, squash and cheese in the pot you cooked the pasta in. Toss over low heat to combine. Keep tossing and add enough reserved cooking water to get a silky but not too runny sauce. Season to taste with salt and pepper. Serve with additional cheese grated and pepper over the top.