Miso-Butter Pasta With Butternut Squash

Think it would’ve been a bit bland as written. I roasted the squash with some sage/rosemary and removed them before adding to the pasta. I used a full tablespoon of miso for the miso butter and also added an extra tablespoon of butter and little extra miso when mixing the pasta and squash. Definitely needs the lime juice and zest. Really tasty recipe though, just taste and adjust as you go.

Blandish, next time I will add more miso paste for more flavor. The other thing I found helpful was softening almost melting the butter then mixing in the miso paste then I mixed it all together in a bowl then I poured it onto the sheet pan. I couldn’t visualize how to adequately cover the squash if I mixed the butter and miso in the sheet pan.

Made this as written except for upping the miso to 3 tablespoons. It was incredibly flavorful!!! The miso and lime blended together incredible well. Savory, umami, a nice spark of lime, hint of cheesiness. Easy to throw together! Five stars from me.

Doubled the miso and used vegan butter and nutritional yeast with tahini to sub for the parmesan. Added some tofu cubes to a mix of honeynut squash and yellow pumpkin. "One of the best things you've ever made," said my wife.

Cooking for one on a weeknight so made it easy: got a couple of precut bags of squash at TJs, only used a pound of pasta but increased the butter: almost 3 tbsps and about the same of miso. WOW! Caramelized squash & garlic, tangy lime melding with creamy miso/butter. So beautiful! Will make again!

Outstanding, with a few additions: - Half an onion, diced, to the sheet pan with the squash - Seasoned with oregano - Added chopped broccoli rabe with 10 mins left to bake - Topped with Bryndza (feta would work just as well)

This makes A LOT! - Enough for at least 6 people. Great flavoring on the squash. I used more miso - nearly two tablespoons. The squash alone would be a good side dish. Too much pasta. Total prep & cook time is nearly an hour. Great tip to pre-cook the squash in the microwave to make it easier to peel & cut.

This recipe could feed at least 6 or more prople

Interesting range of opinions on this recipe. We made it only adjusting the miso (to 1tbpl), and loved it. I do not get the complaints about prepping the squash. I’m just an OK cook and very slow on prep, and it took me 5 minutes to peel and cut the squash. At a half-inch dice, the squash was done 6-7 minutes early. Cut it a little thicker or watch it carefully. Don’t add onion or other veggies! The flavors of this dish are about the umami of the miso vs. the acidity of the lime.

Appreciate all the prior notes. I found a good balance with a 3 pound squash and 12 ounces pasta.

We all loved this! Per the comments we upped the miso to 2 tbsp, plus I added some extra parmesan until I felt the pasta was properly coated with a nice glossy texture. It wasn't bland at all and everybody thought it was delicious, hearty, and filling. On the butternut squash: 25 mins at 450 was definitely enough cooking time; the edges of my squash were starting to crisp by the time I took it out and would've been fully burnt had we left it in any longer.

I made this with a 1.5 lb squash and 10 oz of mezze rigate. I tossed the squash with 2 T butter and 2 T of miso. A few nights ago, I accidentally used my lime, so instead, I used all the zest and half the juice of 1 lemon. After it was all cooked, I dissolved about 1 T of miso into the pasta water before stirring it in with the Parmesan cheese. Overall, I’m glad that I made this dish, but it’s definitely subtle. Very comforting, though, on a winter night!