Inspired by Yasmin Fahr’s Miso Butter Pasta with Butternut Squash, this version gets a Brooklyn Delhi twist with our Roasted Garlic Achaar for a garlicky kick. A shortcut that adds bold flavor and makes this pasta the ultimate bowl of comfort.
Ingredients
2 tablespoons unsalted butter, at room temperature
2 teaspoons white miso
2-3 teaspoons Roasted Garlic Achaar
2.5 pounds butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil, plus more as needed
1 teaspoon kosher salt
black pepper
1 pound mezze rigatoni or other short pasta
1/2 cup grated Parmesan, plus more for serving
1 cup reserved pasta water
2 teaspoons lime zest
2 tablespoons lime juice
1/4 teaspoon red-pepper flakes (optional)
Method
Heat the oven to 450*F. On a sheet pan, mash together the butter and miso. Add the Roasted Garlic Achaar and the squash, drizzle with olive oil, and toss to coat with the miso-butter mixture. Sprinkle salt and season with pepper. Roast until the squash is tender and easily pierced with a fork, 25-30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente. Reserve 1 cup of pasta water, then drain. If finished before the squash is ready, drizzle the pasta with a little olive oil to prevent sticking.
When the squash is done, return the pasta to the pot over low heat. Scrape in the squash, Roasted Garlic Achaar, and any pan juices. Add Parmesan and 1/2 cup pasta water, stirring until the pasta is glossy. If it looks dry, add more pasta water a tablespoon at a time. Stir in lime zest and juice, season to taste with salt, and finish with pepper and red-pepper flakes, if using. Serve with extra cheese.
Tip: Peeling and cutting squash is the hardest part. To make it easier, microwave the whole squash for 3-3.5 minutes after pricking the skin with a fork. This softens it for easier peeling and cutting.
In this recipe
