Menu Enter a recipe name, ingredient, keyword...



Google Ads
Rate this recipe 5/5 (1 Votes)


  • 1 small (12 to 16 ounces) butternut squash, poked with several holes
  • Kosher or sea salt
  • 1 box paccheri, rigatoni or other large, tubular dried pasta
  • 2 teaspoon extra-virgin olive oil
  • 2 very small onion or large shallot lobe, chopped (about 1/4 cup)
  • 4 teaspoon red miso
  • 1 tablespoon roasted unsalted pumpkin seeds, for garnish
  • Freshly grated Parmigiano-Reggiano cheese, for garnish (optional)
  • 1/4 white wine



Step 1

Preheat oven to 400 degrees.
Put the squash on a microwave-safe plate and microwave on HIGH for 3 minutes.
Transfer the squash to an aluminum foil-lined baking dish; roast 25 to 35 minutes. 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 (such as a Chinese skimmer) 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, 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. Season with salt to taste; add more of the reserved cooking water and white wine to achieve a thinner consistency. Spoon sauce over the pasta, tossing gently to work some of the sauce inside the pasta. Garnish with pumpkin seeds and cheese, if using, and eat.

You'll also love

Review this recipe

Butternut Squash Gingerbread Pumpkin Crisp