Creamy Miso Fall Pasta Squash (Printable Version)
Velvety miso cream, roasted squash, and herbs make this pasta cozy and flavorful for autumn evenings.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 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 Parmesan alternative
15 - 2 tablespoons chopped fresh chives or parsley
16 - Toasted pumpkin seeds, optional
# Steps to Follow:
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, until golden and fork-tender.
02 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions or until al dente. Reserve 1/2 cup of pasta cooking water before draining in a colander.
03 - While the squash roasts and pasta cooks, heat the remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
04 - Reduce heat to low. Stir in white miso paste until fully dissolved. Whisk in heavy cream and vegetable broth, combining thoroughly. Allow to simmer gently for 3 to 4 minutes, stirring regularly.
05 - Add roasted butternut squash to the skillet. If using, incorporate baby spinach and cook until just wilted. Add cooked pasta to the sauce, tossing to coat and incorporating reserved pasta water gradually for desired sauce consistency.
06 - Mix in cracked black pepper and red pepper flakes. Taste and adjust seasoning with salt as needed.
07 - Divide pasta among serving bowls. Top each with grated Parmesan, a sprinkle of chives or parsley, and toasted pumpkin seeds if desired.
# Additional Tips::
01 -
- Uses everyday pantry ingredients with a few special upgrades
- Simple yet impressive fusion flavors
- Satisfying for vegetarians and easy to adapt to vegan or gluten free
- Ready in under an hour making it doable even on busy nights
02 -
- Rich in fiber from squash and spinach
- Plenty of protein from pasta and miso
- Sauce reheats smoothly for leftovers
03 -
- Toast your pumpkin seeds in a dry skillet to bring out their nutty flavor before using as garnish.
- For even better results roast the squash until edges are deeply golden for max flavor. And always save a splash of pasta water to loosen your sauce for that restaurant style glossy finish.