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Butternut Squash Miso Carbonara

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A creamy carbonara-inspired pasta with sweet roasted butternut squash, savory miso, eggs, cheese, and plenty of black pepper. The silky squash sauce creates a rich and comforting pasta without the need for heavy cream.

Ingredients

  • Spaghetti, bucatini, or linguine
  • Butternut squash, peeled and cubed
  • White or yellow miso paste
  • Large eggs
  • Egg yolks
  • Parmesan or Pecorino Romano cheese, finely grated
  • Garlic
  • Olive oil
  • Freshly ground black pepper
  • Salt
  • Reserved pasta cooking water
  • Fresh parsley or chives, optional for serving
  • Red pepper flakes, optional for serving

Instructions

  1. Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with olive oil and a little salt, then spread it in a single layer on a baking sheet. Roast until very tender and lightly caramelized around the edges.
  2. While the squash roasts, bring a large pot of salted water to a boil. Cook the pasta until just al dente, reserving a generous amount of starchy pasta cooking water before draining.
  3. Transfer the roasted squash to a blender. Add the miso, garlic, and a splash of warm pasta water. Blend until completely smooth, adding more pasta water as needed to create a creamy puree.
  4. In a separate bowl, whisk together the eggs, egg yolks, finely grated cheese, and plenty of freshly ground black pepper.
  5. Return the drained pasta to a large pan and add the butternut squash mixture. Toss over low heat until the pasta is evenly coated, then remove the pan from direct heat.
  6. Gradually add the egg and cheese mixture while continuously tossing the pasta so the residual heat creates a silky sauce without scrambling the eggs.
  7. Add reserved pasta cooking water a little at a time while tossing until the sauce is smooth, glossy, and loose enough to coat the pasta evenly.
  8. Taste before adding additional salt because the miso and cheese are already salty. Serve with additional grated cheese, freshly ground black pepper, and optional parsley, chives, or red pepper flakes.

Notes

  • For a vegetarian version, use Parmesan, Pecorino-style cheese, or another hard cheese made without animal rennet.
  • Add sautéed mushrooms, spinach, kale, or Brussels sprouts for extra vegetables.
  • For additional heat, finish the pasta with red pepper flakes, chili crisp, or chili oil.
  • White miso provides a mild, slightly sweet flavor, while yellow miso gives the sauce a somewhat deeper savory flavor.
  • Kabocha, pumpkin, or another sweet winter squash can replace the butternut squash.
  • Remove the pan from direct heat before adding the egg mixture and toss continuously to prevent the eggs from scrambling.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently over low heat with a splash of water to help restore the creamy consistency.
  • Freezing is not recommended because the egg-and-cheese sauce can change texture after thawing.

Nutrition

Find it online: https://thefamilycooking.com/butternut-squash-miso-carbonara/