1 lb butternut squash, peeled and cubed (2-3 cups)
Splash olive oil
Sprinkle sea salt
8 oz chickpea pasta (or pasta of choice)
1 medium onion, diced
1 TBS butter
4 garlic cloves
½ tsp thyme
¼ tsp black pepper
¼ cup white wine
2 TBS brown rice miso (or miso of choice)
4 oz gruyere cheese, shredded
Instructions
Preheat oven to 400 F.
Toss butternut squash with a splash of olive oil and a sprinkle sea salt on a parchment lined baking sheet. Bake in the preheated oven for 15 minutes.
Meanwhile, cook pasta for 75% of it’s cooking time listed on the box (we are going to cook it again in the oven, so this keeps it from getting soggy). I cook my chickpea pasta for 5 minutes. Reserve ¾ cup pasta cooking liquid.
Meanwhile, saute the onion in butter covered over medium heat for 5-10 minutes, or until soft and starting to brown slightly. Mix in garlic, thyme, and pepper, and cook uncovered for 1 minute.
Deglaze the pan with white wine. Mix in miso paste.
Stir in cooked pasta and roasted butternut squash, reserved pasta cooking liquid and 1 oz cheese. Sprinkle remaining cheese on top and bake in the preheat oven for 6-8 minutes, or until the cheese is melted.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/butternut-gruyere-pasta-bake/