Miso Brown Butter Butternut Squash Pasta Sauce

Pasta covered in brown butter miso butternut squash pasta sauce and topped with pesto.

5 from 1 vote

Miso Brown Butter Butternut Squash Pasta Sauce

Comfort food but make it healthy. This silky smooth butternut squash pasta sauce is made with just 9 simple ingredients. Pour this creamy sauce over your favourite pasta or ravioli for a simple yet deliciously healthy dinner.

Prep Time10

Cook Time30

Total Time40

Course: Mains

Cuisine: American

Diet: Diabetic, Gluten Free, Vegetarian

Keyword: butternut squash, miso paste

Servings:

Calories: 629kcal

Author: Sarah Bell

Equipment

Large shallow casserole pan
Chopping Board
Measuring Cups and Spoons
Sharp knife
Immersion blender or high speed blender
Large Pot
Colander

Ingredients

2 tablespoons extra virgin olive oil
1 brown onion peeled and diced
1.2 kg butternut squash peeled, seeds removed and cut into 1cm cubes
50 grams butter
5 cloves garlic minced
2 sprigs fresh thyme
1 tablespoon white miso paste
1 ½ cups chicken broth
½ cup soy milk

To serve

1 kg pasta of choice
Finely grated parmesan cheese

Metric - US Customary

Instructions

Bring a large shallow casserole pan to a medium heat. Add the olive oil and then the diced onion. Sauté the onion until translucent. Add the cubed butternut squash and sauté, stirring occasionally, for about 5 minutes.
Push the butternut squash to one side of the pan and add the butter. Cook until the butter is melted and browning. Once the butter has small brown flecks in it, add the garlic and sauté until fragrant.
Add the miso paste, chicken broth and thyme. Stir until the miso paste has dissolved into the broth. Turn the heat to low, place the lid on and simmer for 10 minutes or until the butternut squash is tender and falls apart when pierced with a fork. Turn off the heat.
Remove the thyme sprig from the sauce. Transfer the sauce to a heatproof jug or blender. Add the soy milk and then use an immersion blender to blend to a smooth and creamy sauce. Season to taste with sea salt flakes and cracked black pepper.
Meanwhile bring a large pot of water to a boil. Add a few generous pinches of salt and then add the pasta. Cook the pasta until al dente and then strain, reserving about ½ cup of pasta water.
Pour the sauce over the pasta and stir through. Add a little pasta water to thin out the sauce as needed. Serve warm topped with a generous amount of finely grated parmesan.

Notes

Nutrition facts are based on 8 serves of sauce and pasta. The sauce makes enough to serve 8.

Storage

Store leftover sauce in a glass jar or airtight container with lid firmly fixed on in the fridge for up to 4 days or freezer for up to 6 months.

Nutrition