Save It A cozy, umami-rich pasta dish featuring velvety miso cream sauce, roasted autumn squash, and fresh herbs: perfect for chilly evenings.
The first time I made this creamy miso pasta, the aroma from roasting squash filled the kitchen: it reminded me of cozy gatherings during brisk fall evenings. The twist of miso in the cream sauce became an instant favorite, adding depth and warmth to a family staple.
Ingredients
- Butternut squash: 1 medium (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Yellow onion: 1 small, finely chopped
- Baby spinach: 1 cup (optional)
- Short pasta: 12 oz (rigatoni, penne, or fusilli)
- White miso paste: 2 tablespoons
- Heavy cream: 1 cup
- Vegetable broth: 1/2 cup
- Unsalted butter: 1 tablespoon
- Cracked black pepper: 1/4 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
- Salt: To taste
- Grated Parmesan cheese: 1/4 cup (or vegan alternative)
- Fresh chives or parsley: 2 tablespoons, chopped
- Toasted pumpkin seeds: Optional
Instructions
- Roast the squash:
- Preheat oven to 425°F (220°C). Toss squash cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Sauté aromatics:
- While squash roasts and pasta cooks, heat remaining 1 tablespoon olive oil and butter in large skillet over medium heat. Add onion; cook 3–4 minutes until soft. Add garlic and cook 1 minute more.
- Make the miso cream sauce:
- Reduce heat to low. Stir in miso paste, mixing until dissolved. Add heavy cream and vegetable broth. Whisk to combine. Simmer gently for 3–4 minutes, stirring often.
- Combine squash and pasta:
- Add roasted squash to skillet. If using, stir in baby spinach until wilted. Add cooked pasta and toss to coat, adding reserved pasta water as needed for silky sauce.
- Finish and taste:
- Stir in black pepper and red pepper flakes. Taste and adjust salt as needed.
- Plate and garnish:
- Divide among bowls. Top with Parmesan, chives or parsley, and pumpkin seeds.
Save It Serving this pasta to my family always brings out laughter as we reminisce about chilly autumn strolls. Everyone gathers around the table for second helpings, savoring the creamy sauce and sweet squash.
Required Tools
Large baking sheet, chef’s knife and cutting board, large pot, large skillet, whisk, colander
Notes
Substitute kabocha or acorn squash. Add mushrooms or Brussels sprouts for variety. Wine pairing: lightly oaked Chardonnay or dry Riesling complements the flavors beautifully.
Nutritional Information
Calories: 520. Total Fat: 22 g. Carbohydrates: 69 g. Protein: 13 g (per serving).
Save It This creamy miso fall pasta brings together comfort and flavor in each bite. Make it your new go-to for cozy seasonal dinners.
Recipe FAQs
- → Can I use a different type of squash?
Yes, kabocha or acorn squash work well and offer unique flavors and textures to this dish.
- → Is it possible to make this dairy-free?
Absolutely. Substitute plant-based cream and vegan Parmesan for a fully dairy-free version.
- → Does the miso make it salty?
White miso adds mild umami and saltiness, but you can adjust salt to taste for a balanced flavor.
- → What pasta shapes work best?
Short pasta types like rigatoni, penne, or fusilli hold the sauce well and make for hearty bites.
- → Can I make this gluten-free?
Yes, simply use certified gluten-free pasta and miso paste to accommodate dietary needs.
- → How can I add extra vegetables?
Try mixing in sautéed mushrooms or roasted Brussels sprouts for more texture and flavor.