Save to Pinterest Creamy Miso Fall Pasta with Roasted Squash brings together mellow roasted squash and an umami-packed cream sauce for the coziest weeknight dinner. The miso gives the sauce a delightful depth and a touch of sweetness, and the roasted squash practically melts into each forkful. It is a fantastic twist on comfort pasta that instantly warms up chilly evenings.
The first time I served this, it disappeared so quickly I had requests for a double batch the following week. The creamy sauce and sweet squash have become our favorite cool weather comfort pasta.
Ingredients
- Butternut squash cubes: Bring sweetness and hearty texture. Look for squash that feels heavy for its size and has matte skin for ripeness.
- Olive oil: For roasting and sautéing which helps everything caramelize. Use extra virgin for best flavor.
- Garlic and yellow onion: Add savory base notes and gentle sharpness. Choose fresh garlic and an onion with tight skin.
- Baby spinach (optional): Perfect for an extra green boost. Use crisp leaves.
- Short pasta like rigatoni or penne: Holds the sauce in every bite. Opt for bronze-cut pasta for a rustic texture.
- White miso paste: Gives all the umami and a mellow sweetness. Buy from a refrigerated section for the freshest taste.
- Heavy cream: Makes the sauce silky smooth. Choose real cream for richness.
- Vegetable broth: Thins the sauce and layers more flavor. Use homemade or low sodium store-bought.
- Unsalted butter: Softens the onion and rounds out the sauce. European style butter adds extra richness.
- Cracked black pepper and red pepper flakes: Bring gentle warmth and dimension.
- Salt: Essential for finish and balance. Taste as you go for perfect seasoning.
- Parmesan cheese (or vegan option): For a deeply savory finish. For vegan, choose a good plant-based option. Use a wedge and grate it fresh.
- Fresh chives or parsley: Add a final pop of color and freshness. Snip herbs right before serving.
- Toasted pumpkin seeds: For crunch. Buy already toasted or toast your own for a nutty edge.
Instructions
- Roast the Squash:
- Preheat your oven to four hundred twenty five degrees Fahrenheit. In a large bowl toss butternut squash cubes with olive oil and a generous pinch of salt until evenly coated. Spread them out on a baking sheet in a single layer. Roast for about twenty five to thirty minutes flipping the cubes halfway through so they caramelize evenly and become meltingly tender.
- Boil the Pasta:
- While the squash is roasting fill a large pot with water so there is plenty of space for the pasta to move. Salt the water generously so it tastes like the sea. Bring it to a rolling boil then add your pasta. Cook until just al dente stirring occasionally to prevent sticking. Reserve half a cup of the pasta water before draining.
- Sauté the Aromatics:
- As the pasta and squash cook heat the remaining olive oil and butter in a large skillet over medium heat. Once melted add the chopped onion. Sauté gently for three to four minutes stirring often until the onion becomes soft and is starting to turn translucent. Add the minced garlic and cook for one minute more until fragrant but not browned.
- Build the Sauce:
- Turn the heat down to low to avoid burning the aromatics. Add in the white miso paste. Use a spoon or spatula to mash and stir the miso into the onion and garlic until fully dissolved. Pour in the heavy cream and vegetable broth. Whisk everything together and let the sauce simmer for three to four minutes stirring now and then so the cream never scorches at the bottom.
- Bring it Together:
- Add the roasted squash straight into the skillet. If you like a touch of green add the baby spinach now letting it wilt into the sauce. Dump in the cooked pasta tossing well to coat each piece. Splash in some reserved pasta water bit by bit until the sauce is perfectly glossy and coats the pasta.
- Season and Finish:
- Sprinkle in cracked black pepper and red pepper flakes if you are using them. Taste the sauce carefully and add salt in small pinches as needed. Remember Parmesan will add a salty note too.
- Serve and Garnish:
- Spoon the creamy pasta into bowls. Shower with grated Parmesan cheese add a handful of chopped herbs and a sprinkle of toasted pumpkin seeds for crunch. Serve warm and savor every bite.
Save to Pinterest Squash was always a staple on our fall table but when I discovered how miso can transform a cream sauce it felt like unlocking a secret flavor door. Now this is my favorite way to coax a cozy vibe and impress dinner guests all at once.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to three days. The sauce will keep its creamy consistency when reheated gently on the stove with a splash of extra milk or broth. Avoid microwaving on high to prevent the sauce from splitting.
Ingredient Substitutions
You can swap in kabocha or acorn squash in place of butternut for a slightly different flavor and texture. For gluten free use your favorite GF pasta and a certified gluten free miso. To make the meal vegan choose a plant based cream and vegan Parmesan alternative plus olive oil in place of butter.
Serving Suggestions
This pasta pairs well with a crisp green salad tossed in lemon vinaigrette or a plate of roasted Brussels sprouts. For extra protein top with sautéed mushrooms or crispy tofu cubes. Add a sprinkle of chili flakes if you love extra heat.
Cultural and Historical Context
Miso lends a distinctly Japanese spin to a classic Italian creamy sauce. While miso in pasta sauces has become a beloved fusion trend in recent years it actually mirrors the Italian use of aged umami pastes like anchovy or tomato concentrate for boosting sauce depth. This dish perfectly bridges autumn Western produce with centuries old Japanese flavor wisdom.
Seasonal Adaptations
Try delicata squash for a sweeter note in early fall. In spring swap squash for roasted asparagus or baby carrots. Top with fresh basil in summer for a different herbal twist.
Success Stories
Friends have texted me photos of this pasta saying it is their new signature fall meal. One reader added extra greens and called it the best dinner they made all month. The combination of rich sauce and sweet squash is always a crowd-pleaser.
Freezer Meal Conversion
Cool the cooked pasta and sauce completely before transferring to a freezer safe container. Freeze for up to one month. Thaw overnight in the fridge and reheat in a large skillet with a splash of milk or broth until warmed through and creamy again.
Save to Pinterest A steaming bowl of this pasta is the best way to welcome fall and gather loved ones around the table. Each bite is pure comfort with a savory twist.
Common Recipe Questions
- → What type of squash works best?
Butternut provides sweetness and creaminess, but kabocha or acorn squash are delicious alternatives for flavor variety.
- → Can this dish be made vegan?
Yes, swap in plant-based cream, butter, and vegan Parmesan. Ensure miso and pasta are vegan and gluten-free if needed.
- → What pasta shapes are recommended?
Short varieties like rigatoni, penne, or fusilli are ideal for catching the sauce and roasted squash pieces.
- → How do I get a silky sauce?
Reserve and add pasta water gradually, tossing until the cream and miso sauce clings smoothly to the pasta.
- → What garnishes complement the dish?
Fresh chives, parsley, grated Parmesan, and toasted pumpkin seeds add extra flavor and texture to the finished plate.
- → What wine pairs well?
A lightly oaked Chardonnay or dry Riesling enhances the umami and sweetness in this fusion pasta dish.