# What you'll need:
→ Vegetables
01 - 1 medium butternut squash, approximately 2 pounds, 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 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 vegan 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 halfway, until golden and tender.
02 - Bring a large pot of salted water to a rolling boil. Cook pasta until al dente according to package instructions, reserving 1/2 cup of pasta cooking water before draining.
03 - Warm remaining 1 tablespoon olive oil and unsalted butter in a large skillet over medium heat. Add onion and cook for 3–4 minutes until translucent. Add garlic and sauté for 1 minute until fragrant.
04 - Decrease heat to low. Stir in white miso paste until fully integrated. Pour in heavy cream and vegetable broth, whisking until smooth. Simmer gently for 3–4 minutes, stirring regularly for a cohesive sauce.
05 - Add roasted squash to skillet with sauce. Fold in baby spinach, if using, until wilted. Integrate cooked pasta, tossing to evenly coat and adding reserved pasta water in increments until sauce reaches a silky consistency.
06 - Sprinkle in cracked black pepper and, if desired, red pepper flakes. Taste and adjust salt as needed for balance.
07 - Distribute pasta among serving bowls. Top with grated Parmesan cheese or vegan equivalent, fresh chives or parsley, and toasted pumpkin seeds.
