Butternut Squash Brown Butter Miso Pasta

5 from 5 votes

A creamy butternut squash pasta made with brown butter, miso, and roasted garlic. It’s rich and flavorful yet creamy without any cream.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: Butternut Squash, Fall, Miso, Pasta, Vegetarian

Servings: large servings

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.

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.