BUTTERNUT MISO PASTA WITH THYME & SAGE
·
SEPTEMBER 28, 2022
Servings
4 - 6
Difficulty
Easy
Prep Time
30 mins
Cook Time
60 mins
This is inspired by one of Sana's favorite pasta dishes at Day Trip in Oakland, California — the combination of sweet roasted squash, umami-packed miso, and smoky chillies is unmatched in deliciousness. My favorite part is the fried sage and thyme, which add bites of texture and pops of earthy herbal flavor.
Cook along with Sana’s recipes and start your #FarmstandToTable journey! Tag us on social media @lettucegrow the hashtag #FarmstandToTable to be featured on our channels.
Don't forget to stop byDiaspora Co.'s shop to stock your pantry with all of the amazing spices used in this recipe!
INGREDIENTS
1/4 c
raw cashews (1 ounce)
3 c
butternut squash, cubed
5 Tbsp
extra virgin olive oil, divided
1/2 tsp
kosher salt, plus more
1/4 tsp
Peni Miri's Cinnamon
few big grinds
Aranya Black Pepper
3/4 c
vegetable stock
1 Tbsp
white or yellow miso
2 tsp
maple syrup, plus more to taste
1 1/2 tsp
apple cider vinegar
1 pound
long or short cut pasta
1 - 2 sprigs
thyme
8
sage leaves
1/2 - 1 tsp
powdered Sirarakhong Hathei Chillies
for serving
grated Parmigiano-Reggiano or vegan alternative (optional)
INSTRUCTIONS
Step 1
Place the cashews in a medium bowl, cover completely with boiling water, and let soak for 1 hour.
Step 2
Preheat the oven to 400°F. Place the butternut squash on a baking sheet, drizzle with 2 tablespoons olive oil, and toss to coat. Sprinkle with salt, cinnamon, and black pepper, and toss again to evenly distribute the seasoning. Roast until the squash is fully cooked through and starting to caramelize, about 22 to 27 minutes.
Step 3
While the squash is roasting, bring a large pot of salted water to a boil. When the squash has about 10 minutes left to roast, cook pasta to just barely al dente, about 1 minute less than the package instructions. Reserve 1 cup of the pasta cooking water, drain the pasta, and return the pasta to the pot it was cooked in.
Step 4
To make the sauce, drain the soaked cashews and place them in a blender along with the roasted squash, vegetable stock, miso, maple syrup, and apple cider vinegar. Blend until smooth, scraping down the sides of the blender as needed. Taste and adjust maple syrup and salt, if necessary.
Step 5
Pour the sauce over the pasta, add ¼ cup of the pasta cooking water, and toss to combine. Place over medium heat until the pasta is al dente and the sauce is heated through. If the sauce is a little too thick, thin with pasta water until it clings to the pasta and is the consistency of heavy cream (you want the sauce to be a little looser than you want because as the pasta hits the plates, the sauce will start to cool and thicken).
Step 6
Heat the remaining 3 tablespoons of olive oil in a small skillet or tadka pan over medium heat. Add the sage leaves and thyme sprigs and fry until translucent and crisp, about 30 seconds. Turn off the heat and add the ground chillies, swirling to combine.
Step 7
To serve, transfer the pasta to a serving platter or individual plates and garnish with the fried herbs and chili oil. Serve immediately and sprinkle with grated Parmigiano-Reggiano cheese, if desired.