Save A cozy, umami-rich pasta dish featuring velvety miso cream sauce, roasted autumn squash, and fresh herbs—a perfect comfort meal for chilly evenings.
I first made this pasta on a brisk autumn night using squash from the farmers market. The miso sauce turned out so silky and flavorful, I now look forward to making it every fall when squash is plentiful.
Ingredients
- Butternut squash: 1 medium (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
- Olive oil: 2 tablespoons, divided
- Garlic: 2 cloves, minced
- Yellow onion: 1 small, finely chopped
- Baby spinach: 1 cup (optional)
- Short pasta: 12 oz (340 g) 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, for garnish
Instructions
- Roast squash:
- Preheat oven to 425°F (220°C). Toss squash cubes with 1 tablespoon olive oil and salt. Spread on a baking sheet and roast for 25 to 30 minutes, flipping halfway, until golden and tender.
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- Prepare aromatics:
- While squash and pasta cook, heat remaining olive oil and butter in a large skillet over medium heat. Add onion and cook until soft, 3 to 4 minutes. Add garlic and cook 1 minute more.
- Make sauce:
- Reduce heat to low. Stir in miso paste until dissolved. Add heavy cream and vegetable broth; whisk to combine. Simmer gently for 3 to 4 minutes, stirring often.
- Combine and finish:
- Add roasted squash to skillet. Add spinach if using and stir until wilted. Add cooked pasta and toss to coat, adding reserved pasta water as needed for a silky sauce.
- Season:
- Stir in black pepper and red pepper flakes. Taste and adjust salt as needed.
- Serve:
- Divide pasta among bowls. Top with Parmesan, chives or parsley, and pumpkin seeds.
Save This dish has quickly become a favorite at our family table, especially on cool evenings—every bite brings a little cozy warmth.
Required Tools
Large baking sheet, chef’s knife and cutting board, large pot, large skillet, whisk, colander
Allergen Information
Contains dairy (cream, butter, Parmesan), wheat (pasta), and soy (miso). Substitute gluten-free pasta and plant-based cream and cheese for allergen-free options.
Nutritional Information
Each serving: 520 calories, 22 g fat, 69 g carbohydrates, 13 g protein
Save This cozy pasta makes chilly nights feel special—just gather around and enjoy each bowlful.
Recipe FAQ
- → Can I use a different squash variety?
Yes, kabocha or acorn squash work beautifully. Adjust roasting time if needed for tenderness.
- → How can I make this vegan?
Substitute plant-based cream and vegan Parmesan, and ensure pasta and miso are dairy-free for a vegan version.
- → Is gluten-free pasta suitable?
Absolutely, just use certified gluten-free pasta and miso to accommodate dietary needs without sacrificing flavor.
- → Can I add extra vegetables?
Add sautéed mushrooms or roasted Brussels sprouts for extra heartiness and variety in texture.
- → What wine pairs well with this dish?
A lightly oaked Chardonnay or a dry Riesling complements the creamy sauce and roasted squash flavors.
- → How do I reheat leftovers?
Gently warm in a skillet with a splash of broth or cream to maintain the sauce’s silky texture, stirring frequently.