Butternut Squash Brown Butter Miso Pasta
Updated Nov 24, 2025, Published on Oct 10, 2025
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This Butternut Squash Brown Butter Miso Pasta is what cozy fall dinners are all about. Roasted butternut squash and garlic blend with nutty brown butter and a touch of white miso to create a silky, rich sauce that tastes like something from a fancy restaurant but is secretly so simple. It is creamy without any cream and packed with flavor from just a handful of ingredients.
My husband could not stop eating it and had to stop himself from finishing the whole pot. We both agreed it is one of our favorite pasta recipes I have made this year!
Looking for more fall pasta recipes? Try my Brown Butter Sage Butternut Squash Ravioli or Roasted Red Pepper Ricotta Pasta.
Why You'll Love this Butternut Squash Pasta
- Creamy without cream: Roasted squash blends into a silky, rich sauce naturally.
- Cozy and flavorful: Brown butter, roasted garlic, and miso give it a deep, nutty taste perfect for fall.
- Simple ingredients: You only need a handful of pantry staples and fresh produce.
- Make ahead friendly: The sauce can be prepped days in advance for easy weeknight dinners.
- Versatile: Serve it on its own or pair with chicken, shrimp, or roasted veggies.
Table of Contents
Watch How to Make the Recipe
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Kerrygold Salted Butter: for the richest, nutty brown butter flavor! You can use unsalted if you prefer, just adjust the salt to taste in the sauce.
- White Miso: adds a subtle savory depth to the sauce. I swear this is the secret ingredient to every recipe.
How to Make Butternut Squash Brown Butter Miso Pasta
See the recipe card below for full instructions and exact amounts.
- Toss the cubed butternut squash and unpeeled garlic cloves with olive oil, salt, and pepper on a baking sheet.
- Roast until tender and caramelized. The edges should be golden and slightly crisp.
- Brown the butter in a skillet, then add the sage leaves. Cook until fragrant and crispy. Remove the sage leaves to a paper-towel lined plate for serving.
- Blend the roasted squash, peeled garlic, miso, brown butter, and pasta water until smooth and creamy.
- Combine the sauce with the cooked pasta, stirring until every piece is coated.
- Serve topped with crispy sage and freshly grated Parmesan.
Butternut Squash Pasta FAQ's
I used Rummo Fusillotti which holds the sauce perfectly in all those little spirals. Any short, textured pasta like rigatoni, rotini, or cavatappi also works really well. If you prefer long noodles, try fettuccine or bucatini for a silky coating.
Yes. The sauce can be made up to 3 days in advance and stored in the fridge. Reheat it gently in a pan with a splash of pasta water to loosen before serving. For the best texture, wait to cook and toss the pasta until you are ready to eat.
If the pasta is already mixed with the sauce, store it in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth and warm gently on the stove or in the microwave until creamy again. The sauce will thicken as it sits, so loosening it with liquid helps bring it back to life.
This pasta is hearty enough to stand on its own but also pairs perfectly with simple sides. Try it with chicken meatballs, roasted veggies, or a crisp green salad.
Butternut Squash Brown Butter Miso Pasta
Equipment
Ingredients
- 1 Butternut Squash, peeled and cut into 1-inch cubes (I used a 2 pound squash)
- 4 cloves Garlic, unpeeled (use more if they are small cloves)
- 1 tablespoon Extra Virgin Olive Oil
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 5 tablespoons Butter, I used Kerrygold salted butter
- 15 leaves Fresh Sage
- 2 tablespoons White Miso
- 1 pound Pasta
- Parmesan Cheese, freshly grated for serving
Instructions
- Roast the squash: Preheat oven to 425°F. On a baking sheet, toss cubed butternut squash and unpeeled garlic with olive oil, salt, and pepper. Roast for 50–60 minutes, tossing halfway, until fork-tender and caramelized.
- Brown the butter and crisp the sage: While the squash roasts, melt butter in a skillet over medium heat. Cook 6–8 minutes, swirling often, until golden and nutty. Add sage leaves and cook 1–2 minutes until crispy. Transfer sage to a paper towel and pour butter into a bowl to stop cooking.
- Cook the pasta: Boil pasta in salted water until al dente. Reserve at least 3 cups of pasta water before draining.
- Blend the sauce: Peel the roasted garlic and add it to a blender with roasted squash, white miso, and the brown butter. Pour in ½ cup reserved pasta water and blend until smooth, adding more water, ½ cup at a time, until creamy. (I used about 3 cups total.)
- Combine and serve: Return pasta to the pot and stir in the butternut miso sauce until glossy and well-coated. Serve with crispy sage and freshly grated Parmesan.
Video
Notes
- Make the brown butter and pasta while the squash roasts to save time.
- Sauce can be made up to 3 days ahead and reheated with a splash of water.
- Makes 4 large servings, or up to 6 if paired with protein or sides. Serve with a simple protein such as chicken meatballs plus roasted veggies or a salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Was delicious! Served this and pasta with red sauce. The butternut squash sauce went first. Everyone loved it!
Made it exactly as your recipe says.
Thank you so much, Carrie! I’m incredibly happy to hear that the butternut squash sauce was such a hit!
Great recipe – the roasted squash, garlic and miso are really nice together. It made loads as well.
Looking forward to having the rest tonight!
Thank you so much for trying out the recipe, Liz!
One of the most delicious recipes I’ve tried! Really just “fall” in a bowl!!