Miso-Butter Pasta with Butternut Squash
A burst of tastes from miso and lime make this pasta dish a let's-make-it-again favourite. The original recipe, from the New York Times, calls for white miso, but I had red miso in my fridge, and the recipe turned out very well. I've adapted it by doubling the butter and miso to give the pieces of squash a good coating. Make it without the pasta for a unique side dish.
Ingredients:
4 tablespoons unsalted butter, at room temperature
4 teaspoons miso, red or white
3-5 large garlic cloves, smashed or minced
1 tablespoon olive oil, plus more as needed
Kosher salt and black pepper
2 1/2 lb. butternut squash, peeled and cut into 1" cubes (See note below for a tip on peeling squash)
1 lb. pasta shapes of your choice
1/2 cup grated Parmesan, plus more for serving
1 lime, zested and juices (2 teaspoons zest, 2 tablespoon juice)
1/4 teaspoon red-pepper flakes or chilli powder (optional)
Method
Heat the oven to 450 degrees.
On a sheet pan, mash together the butter and miso. Add the garlic and squash pieces. Drizzle with 1 tablespoon olive oil, and toss to coat with the miso-butter mixture. Sprinkle 1 teaspoon salt and season with pepper.
Bake in the oven until easily pierced with a fork and the raw taste is gone, 25 to 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta, adjusting the heat to maintain a gentle boil, and cook until just shy of al dente. Reserve 1 cup pasta water, then drain the noodles. If the pasta is done before the squash, drizzle it with olive oil to prevent the noodles from sticking together. Leave in the sink to drain.
While you're waiting, zest and squeeze the lime.
When the squash is done, return the pasta to the pot over low heat. Scrape in the squash, garlic and any liquid that accumulated, then add the Parmesan and 1/2 cup pasta water, stirring well until the noodles have a light sheen to them. If it appears dry, add more pasta water a tablespoon at a time until you reach your desired consistency.
Stir in the lime zest and juice, season to taste with salt, and top with pepper and red-pepper flakes, if using. Serve with extra cheese.
Note: To peel a squash safely, pierce the skin with a fork in random spots, then microwave on high for 1 minute. Use oven mitts to remove it from the microwave. Let it cool for a minute before slicing off the peel.
A burst of tastes from miso and lime make this pasta dish a let's-make-it-again favourite. The original recipe, from the New York Times, calls for white miso, but I had red miso in my fridge, and the recipe turned out very well. I've adapted it by doubling the butter and miso to give the pieces of squash a good coating. Make it without the pasta for a unique side dish.
Ingredients:
4 tablespoons unsalted butter, at room temperature
4 teaspoons miso, red or white
3-5 large garlic cloves, smashed or minced
1 tablespoon olive oil, plus more as needed
Kosher salt and black pepper
2 1/2 lb. butternut squash, peeled and cut into 1" cubes (See note below for a tip on peeling squash)
1 lb. pasta shapes of your choice
1/2 cup grated Parmesan, plus more for serving
1 lime, zested and juices (2 teaspoons zest, 2 tablespoon juice)
1/4 teaspoon red-pepper flakes or chilli powder (optional)
Method
Heat the oven to 450 degrees.
On a sheet pan, mash together the butter and miso. Add the garlic and squash pieces. Drizzle with 1 tablespoon olive oil, and toss to coat with the miso-butter mixture. Sprinkle 1 teaspoon salt and season with pepper.
Bake in the oven until easily pierced with a fork and the raw taste is gone, 25 to 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta, adjusting the heat to maintain a gentle boil, and cook until just shy of al dente. Reserve 1 cup pasta water, then drain the noodles. If the pasta is done before the squash, drizzle it with olive oil to prevent the noodles from sticking together. Leave in the sink to drain.
While you're waiting, zest and squeeze the lime.
When the squash is done, return the pasta to the pot over low heat. Scrape in the squash, garlic and any liquid that accumulated, then add the Parmesan and 1/2 cup pasta water, stirring well until the noodles have a light sheen to them. If it appears dry, add more pasta water a tablespoon at a time until you reach your desired consistency.
Stir in the lime zest and juice, season to taste with salt, and top with pepper and red-pepper flakes, if using. Serve with extra cheese.
Note: To peel a squash safely, pierce the skin with a fork in random spots, then microwave on high for 1 minute. Use oven mitts to remove it from the microwave. Let it cool for a minute before slicing off the peel.