Miso Butternut Squash Pasta

Serves 4


  • Preheat the oven to 400 degrees. Line a baking dish with aluminum foil.
  • Use a knife to poke several holes on all sides of the squash. Put the squash on a microwave-safe plate and microwave on HIGH for 5 minutes.
  • Transfer the squash to the lined baking dish; roast until a knife inserted into the flesh encounters no resistance, 20 minutes. Let cool.
  • When the squash is cool enough to handle, cut it in half lengthwise and scoop out and discard the seeds and stringy matter. Use a spoon to remove the flesh from the skin; discard the skin.
  • Reserve ½ cup of the flesh for this dish and refrigerate the remainder in an airtight container for up to 5 days or freeze for up to 6 months.
  • Bring a large saucepan of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions, then use a strainer to drain and transfer it to a serving bowl. Reserve the pasta cooking water.
  • Heat the oil in a small skillet over medium heat until the oil shimmers. Add the onion or shallot and cook, stirring occasionally, until it is soft and translucent, about 5 minutes. Add the miso, the ½ cup of squash flesh and ½ cup of the reserved pasta cooking water, stirring to combine. Cook for a minute or two to let the flavors meld. Season with salt to taste; add more of the reserved cooking water to achieve a thinner consistency.
  • Spoon the sauce over the pasta, tossing gently to work some of the sauce inside the pasta. Garnish with the pumpkin seeds and the Parmigiano-Reggiano cheese, if using, and eat.

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