Creamy Miso Fall Pasta Squash (Printable Version)
Butternut squash and umami miso cream elevate pasta with rich flavor, fresh herbs, and fusion flair.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cut into 1-inch cubes
02 - 2 tablespoons olive oil, divided
03 - 2 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 1 cup baby spinach (optional)
→ Pasta
06 - 12 ounces short pasta, such as rigatoni, penne, or fusilli
→ Sauce
07 - 2 tablespoons white miso paste
08 - 1 cup heavy cream
09 - 1/2 cup vegetable broth
10 - 1 tablespoon unsalted butter
11 - 1/4 teaspoon cracked black pepper
12 - 1/4 teaspoon red pepper flakes (optional)
13 - Salt, to taste
→ Garnish
14 - 1/4 cup grated Parmesan cheese or vegan alternative
15 - 2 tablespoons chopped fresh chives or parsley
16 - Toasted pumpkin seeds (optional)
# Directions:
01 - Preheat oven to 425°F. Toss butternut squash cubes with 1 tablespoon olive oil and a pinch of salt. Arrange evenly on a large baking sheet and roast for 25 to 30 minutes, turning halfway through, until golden brown and tender.
02 - Fill a large pot with salted water and bring to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain using a colander.
03 - While squash roasts and pasta cooks, heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until translucent, then add garlic and cook for 1 minute until fragrant.
04 - Lower heat. Stir in miso paste and blend until fully dissolved. Pour in heavy cream and vegetable broth, whisking to incorporate. Simmer gently for 3 to 4 minutes, stirring frequently.
05 - Add roasted squash to the skillet. If using, fold in baby spinach until just wilted. Add cooked pasta and toss thoroughly, incorporating reserved pasta water as needed to achieve silky consistency.
06 - Mix in cracked black pepper and red pepper flakes. Taste and adjust salt to preference.
07 - Divide pasta among serving bowls. Garnish with Parmesan, fresh chives or parsley, and toasted pumpkin seeds as desired.
# Additional Tips::
01 -
- Deeply flavorful fusion of Japanese-inspired miso and creamy pasta
- Hearty vegetarian comfort food for autumn nights
02 -
- To make this recipe gluten-free, use certified GF pasta and miso
- Contains dairy and soy; plant-based alternatives make this dish vegan-friendly
03 -
- Toss pasta with reserved water for extra creaminess
- Roast squash until caramelized to enhance sweetness