Cozy pasta with miso cream and roasted autumn squash, finished with herbs for warm, savory satisfaction.
# Components:
→ Vegetables
01 - 1 medium butternut squash (approximately 2 lbs), 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 (340 grams) 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 plant-based alternative
15 - 2 tablespoons chopped fresh chives or parsley
16 - Toasted pumpkin seeds (optional)
# Method:
01 - Preheat oven to 425°F. Toss butternut squash cubes with 1 tablespoon olive oil and a pinch of salt. Arrange on a large baking sheet and roast for 25–30 minutes, turning once midway, until golden brown and tender.
02 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water before draining with a colander.
03 - Heat remaining 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Lower heat to minimum. Stir in white miso paste until completely dissolved. Whisk in heavy cream and vegetable broth until fully integrated. Simmer gently for 3–4 minutes, stirring frequently.
05 - Transfer roasted squash into the skillet. Stir in baby spinach if using and allow to wilt. Add drained pasta and gently toss to coat, incorporating reserved pasta water as needed for a smooth, creamy sauce.
06 - Stir in cracked black pepper and red pepper flakes. Taste and adjust salt to preference.
07 - Divide pasta among serving bowls. Garnish each portion with Parmesan cheese, fresh chives or parsley, and toasted pumpkin seeds if desired.
