Miso Butternut Squash and Spinach Spaghetti Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1lb peeled butternut squash, cubed (2-3 cups)
  • Splash olive oil
  • Salt, to taste
  • 6 oz whole wheat spaghetti
  • 1 small yellow onion, diced
  • 1 TBS butter
  • 4 garlic cloves, minced
  • ½ tsp each: black pepper, dried basil, and dried thyme
  • ¼ each: salt and tsp red pepper flake
  • ¼ cup dry white wine
  • 2 TBS red miso paste
  • 4 oz frozen spinach, thawed and drained
  • ¼ cup parmesan cheese
  • 2 large eggs
  • 4 oz gruyere cheese, shredded
Instructions
  1. Preheat oven to 400 F.
  2. Toss the butternut squash with olive oil and a sprinkle of salt and roast in the preheated oven for 15 minutes.
  3. Meanwhile, parcook spaghetti for 6 minutes (8 minutes would be aldente according to my box). Reserve ¼ cup pasta cooking liquid.
  4. Add the butter and onion to a large oven-proof skillet (I used a 10-inch cast iron). Saute until the onion is translucent over medium or medium low heat, 5-10 minutes.
  5. Mix in the garlic, black pepper, dried basil, dried thyme, salt, and red pepper flake. Saute 1 minute, or until fragrant. Mix in the dry white wine and miso, stirring to dissolve the miso.
  6. Mix in the roasted butternut squash, spinach, parmesan, spaghetti, and reserved cooking liquid. Beat the eggs add to the pasta, and toss to coat. Top with gruyere cheese and return to the oven and bake for 15 minutes, or until the pie is set.
Notes
To reduce prep time, buy pre-cut butternut squash.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/miso-butternut-squash-and-spinach-spaghetti-pie/