The Hideaway at Lake Travis

Pasta with Miso Squash: Vegetarian

Servings: 1

Prep time:30 minutes

Ingredients:

• 

  1 small 12 to 16 oz butternut squash

• 

  dash Kosher or sea salt

• 

  2 oz paccheri, rigatoni or other large, tubular dried pasta

• 

  1 teaspoons extra virgin olive oil

• 

  small onion or large shallot lobe, chopped

• 

  1 teaspoon red miso

• 

  1 tablespoon roasted unsalted pumpkin seeds for garnish

• 

  freshly grated parmigiano-reggiano cheese for garnish (optional)

Step 1:

Preheat the oven to 400 degrees. Line a baking dish with aluminum foil. Use a knife to poke several holes on all sides of the squash. Put the squash on a microwave-safe plate and microwave on HIGH for 3 minutes.

Step 2:

Transfer the squash to the lined baking dish; roast until a knife inserted into the flesh encounters no resistance, 25 to 35 minutes. Let cool.

Step 3:

When the squash is cool enough to handle, cut it in half lengthwise and scoop out and discard the seeds and stringy matter. Use a spoon to remove the flesh from the skin; discard the skin. Reserve 1/2 cup of the flesh for this dish and refrigerate the remainder in an airtight container for up to 5 days, or freeze for up to 6 months.

Step 4:

Bring a large saucepan of salted water to a boil over medium-high heat. Add the pasta and cook according to the package directions, then use a strainer (such as a Chinese skimmer) to drain and transfer it to a serving bowl. Reserve the pasta cooking water.

Step 5:

Heat the oil in a small skillet over medium heat until the oil shimmers. Add the onion or shallot and cook, stirring occasionally, until it is soft and translucent, about 5 minutes. Add the miso, the 1/2 cup of squash flesh and 1/2 cup of the reserved pasta cooking water, stirring to combine. Cook for a minute or two to let the flavors meld. Season with salt to taste; add more of the reserved cooking water to achieve a thinner consistency. Spoon the sauce over the pasta, tossing gently to work some of the sauce inside the pasta. Garnish with the pumpkin seeds and the Parmigiano-Reggiano cheese, if using, and eat. NOTE: To roast pumpkin seeds, spread them on a baking sheet and bake at 350 degrees for about 5 minutes or until lightly browned and fragrant, shaking them once to promote even browning. Recipe Source: From Food editor Joe Yonan, author of "Serve Yourself: Nightly Adventures in Cooking for One" (Ten Speed Press, 2011).