Miso Butter Pasta With Butternut Squash Recipes

FIVE-INGREDIENT CREAMY MISO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
• Divide among shallow bowls and sprinkle with nori or furikake, if using.

MISO-BUTTER PASTA

Steps:

• Cook spaghetti; reserve 1 1/2 cups pasta water. Saute shallots in butter. Add miso and water; stir to make a sauce. Toss with pasta, pepper, and basil.

MISO-BUTTER PASTA WITH BUTTERNUT SQUASH

Steps:

• Heat the oven to 450 degrees. On a sheet pan, mash together the butter and miso. Add the garlic and squash, drizzle with 1 tablespoon olive oil, and toss to coat with the miso-butter mixture. Sprinkle 1 teaspoon salt and season with pepper. Cook 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 done before the squash, drizzle with olive oil to prevent the noodles from sticking together. Leave in the sink to drain.
• When the squash is done, return the pasta to the pot over low heat. Scrape in 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.

MISO-SQUASH RAMEN

Steps:

• Squash
• Preheat oven to 400°F. Whisk oil, miso, maple syrup, and soy sauce in a small bowl until a thick paste forms. Place squash on a rimmed baking sheet and scrape dressing over; toss to coat. Arrange squash in a single layer and roast until fork-tender (it will be a little caramelized in spots), 25-30 minutes.
• Broth and assembly
• Heat oil in a medium pot over medium-high. Add ginger and garlic and cook, stirring, 1 minute. Add broth and bring to a boil. Remove from heat.
• Set 8 roasted squash wedges (or about 2 cups if using butternut) aside for serving. Add miso and remaining squash to pot and blend with an immersion blender until mostly smooth; season with salt and pepper. (Alternatively, you can let broth cool slightly, then purée with sqush and miso in a regular blender.)
• Meanwhile, bring a large pot of salted water to the boil and cook broccolini until crisp-tender, about 3 minutes. Using tongs, transfer to a plate.
• Add noodles to same pot and cook according to packet directions. Drain and divide noodles among bowls.
• Ladle broth over noodles and arrange broccolini and reserved squash (cut in half if they are very big) on top. Scatter cilantro over.

CREAMY BUTTERNUT SQUASH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
• Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
• Divide between 8 bowls. Top with walnuts and more Parmesan.

PASTA WITH CRISPY SAGE AND MISO BROWN BUTTER

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, saving 1 cup of pasta cooking water.
• Meanwhile, heat olive oil in a skillet over medium heat and cook shallots until softened, about 8 minutes. Remove all from heat and set aside.
• Melt butter in the same skillet until it foams. Add sage leaves, reduce heat slightly, and cook until butter is browned and sage is crispy, about 3 minutes. Remove from heat and take out sage from the butter. Set aside.
• Whisk miso paste into the browned butter immediately. Add a splash of preserved pasta water, shallots, Parmesan cheese, and lemon juice. Season with salt and pepper.
• Serve with a drizzle of olive oil and top with crispy sage and Parmesan cheese.

MISO-BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in a large Dutch oven or other heavy pot over medium. Cook shallot, garlic, and ginger, stirring often, until shallot is softened and translucent, about 3 minutes. Add miso and cook, stirring, 1 minute. Add squash, salt, maple syrup (if using), and 4 cups water and stir to combine. Bring to a boil, then reduce heat and cover pot. Cook until squash is very tender, 20-25 minutes.
• Carefully purée squash and cooking liquid with an immersion blender until smooth. (Alternatively, you can carefully use a standard blender and work in 2 batches, keeping a towel over the lid and transferring to a medium bowl as you go.) Do ahead: Purée can be made 3 days ahead. Transfer to an airtight container; cover and chill.
• Bring squash purée to a simmer over medium heat (return to same pot if you puréed in a standard blender). Stir in lemon juice; taste and season with more salt if needed.
• Divide soup among bowls and top with cilantro, chili crisp, and peanuts. Serve with lemon wedges for squeezing over.