Save A cozy, umami-rich pasta dish featuring velvety miso cream sauce, roasted autumn squash, and fresh herbs, perfect for chilly evenings.
I first created this pasta after craving something warm and comforting for autumn. The subtle tang of miso and cream paired with roasted squash quickly became a favorite for weekend dinners in my household.
Ingredients
- Butternut squash: 1 medium (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Yellow onion: 1 small, finely chopped
- Baby spinach (optional): 1 cup
- Short pasta: 12 oz (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 (optional): 1/4 teaspoon
- Salt: to taste
- Grated Parmesan cheese (or vegan alternative): 1/4 cup
- Chives or parsley: 2 tablespoons, chopped
- Toasted pumpkin seeds (optional): for garnish
Instructions
- Roast the squash:
- Preheat the oven to 425°F (220°C). Toss butternut squash with 1 tablespoon olive oil and salt. Spread on baking sheet, roast 25–30 minutes, flipping halfway, until golden and tender.
- Cook the pasta:
- Bring a pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Sauté aromatics:
- While squash and pasta cook, heat remaining olive oil and butter in large skillet over medium heat. Add onion, cook 3–4 minutes until soft. Add garlic, cook 1 minute more.
- Make miso cream sauce:
- Reduce heat. Stir in miso paste to dissolve. Add cream and vegetable broth, whisk to blend. Simmer 3–4 minutes, stirring often.
- Combine and finish:
- Add roasted squash to skillet. Stir in spinach if using, until wilted. Add pasta, toss to coat, adding reserved water for silky sauce.
- Season:
- Stir in black pepper and red pepper flakes. Taste and adjust salt.
- Serve and garnish:
- Divide pasta among bowls. Top with Parmesan, chives or parsley, and pumpkin seeds.
Save 
Save This pasta always reminds me of cozy dinners with family gathered around the kitchen, sharing stories as the autumn leaves fall outside our window.
Allergen & Dietary Info
Contains dairy and wheat. Swap for vegan cream and gluten-free pasta for dietary needs. Miso paste contains soy.
Recommended Pairings
Pairs beautifully with a lightly oaked Chardonnay or dry Riesling, and roasted Brussels sprouts make a perfect side.
Nutrition Snapshot
Per serving: 520 calories, 22 g fat, 69 g carbs, 13 g protein.
Save 
Save This comforting pasta is sure to bring warmth and good cheer to your dinner table. Enjoy the harmony of flavors in every savory, autumn-inspired bite.
Recipe Guide
- → Can I use a different type of squash?
Yes, kabocha or acorn squash are great substitutes for butternut in this dish, offering similar sweetness and texture.
- → Which pasta shape works best for this meal?
Short shapes like rigatoni, penne, or fusilli hold the creamy sauce well and pair nicely with roasted squash pieces.
- → How can I make this fully plant-based?
Use plant-based cream and vegan Parmesan for a dairy-free version. Ensure the pasta and miso are gluten-free if needed.
- → What wine pairs well with creamy squash pasta?
Try pairing with a lightly oaked Chardonnay or a dry Riesling to complement both the creaminess and umami flavors.
- → Can I add other vegetables for extra substance?
Absolutely. Sautéed mushrooms or roasted Brussels sprouts are great additions that boost flavor and heartiness.
- → Is this dish suitable for novices?
Yes, the steps are straightforward, but it’s an intermediate preparation with roasting, sauce-making, and pasta cooking involved.