Butternut Squash Miso Carbonara

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BarillaGlutenFree #CollectiveBias. Butternut Squash Miso Carbonara- a vegetarian, fall rendition of the Italian classic with toasted walnuts, crispy sage and an unexpected punch of umami goodness from miso paste.

Butternut Squash Miso Carbonara

I’m putting a little pause on all things pumpkin for the moment to bring you what is quite possibly my new favorite fall pasta dish- Butternut Squash Miso Carbonara.

Butternut Squash Miso Carbonara

It’s my personal opinion that butternut squash doesn’t get nearly as much love as it deserves this time of year, overshadowed by all the pumpkin spice everything recipes that hit the internet like a ton of bricks every October. I’m not saying I don’t love it, I just think butternut squash needs its moment in the sun, too.

One of my favorite ways to highlight butternut squash is in a pasta dish- if you’re familiar with my vegan butternut squash mac and cheese recipe, you’ll know this to be true. But today I’m delighted to partner with Barilla to bring you this Butternut Squash Miso Carbonara, made with their gluten free spaghetti!

Butternut Squash Miso Carbonara

Barilla’s gluten free pasta is made from rice and corn, and I honestly don’t miss the gluten one bit. Some gluten free pastas just don’t taste the same as regular pasta, or they become way too mushy and fall apart when cooking, but the flavor and texture of Barilla gluten free pasta is on point! I usually keep gluten free pasta in the house for everyday meals, and I’m so excited to have found one that actually compares to regular pasta in taste and feel. It has that perfect al dente texture that was absolutely necessary for this Butternut Squash Miso Carbonara.

Butternut Squash Miso Carbonara

If you’ve ever had traditional carbonara pasta, you’ll know that the sauce is comprised of egg and parmesan (with lots of black pepper thrown in for good measure), and that the hot cooked pasta actually cooks the egg as you toss it with the sauce, resulting in a rich, silky sauce without using any cream whatsoever.

Butternut Squash Miso Carbonara

Traditional carbonara also normally contains bacon, but since I’m keeping my version vegetarian, we’re relying on sweet roasted butternut squash, toasty walnuts and crispy fried sage (aka the fall flavor trifecta) to add tons of flavor to this Butternut Squash Miso Carbonara.

I loved the idea of adding savory miso paste to the mix, too! I’ve seen it done before and wanted to include it here in my fall inspired version of this Italian classic, especially since without bacon the dish really needed a punch of umami flavor. The finished pasta is silky and smooth without feeling heavy, with sweet, savory and earthy notes all wrapped up in a bowl of fall goodness. I know this Butternut Squash Miso Carbonara is going to be a new fall classic that you’ll want to make over and over again.

Butternut Squash Miso Carbonara

Thanks to Barilla for sponsoring this post, and thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on FacebookInstagramTwitter and Pinterest. If you make this recipe, please share it using the hashtags #BarillaGlutenFree and #LePetitEats!

Butternut Squash Miso Carbonara

Butternut Squash Miso Carbonara- a vegetarian, fall rendition of the Italian classic with walnuts, sage and a punch of umami goodness from miso paste.

Course Main Course
Cuisine Italian, Japanese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings


  • 1/4 teaspoon kosher salt plus more for pasta water
  • 1 pound gluten free spaghetti
  • 2 garlic cloves minced
  • 2 large eggs plus 1 large egg yolk
  • 2 1/2 tablespoons red or yellow miso paste
  • 1 teaspoon coarsely ground black pepper plus more for serving
  • 1 1/4 cups finely grated Parmesan plus more for serving
  • 1 lb butternut squash peeled, cubed and roasted
  • 1/2 cup walnuts toasted
  • 1/4 cup sage leaves fried until crisp


  1. In a large bowl, whisk together garlic, eggs and egg yolk, miso paste, 1/4 teaspoon salt, and 1 teaspoon coarsely ground black pepper. Set aside.

  2. Bring a 6- to 8-quart pot of salted water to a boil over high heat. Add spaghetti to boiling water and cook according to package directions until spaghetti is al dente.

  3. Drain in a colander and immediately toss the hot pasta with the miso and egg mixture with tongs until combined. Add half of the parmesan and toss to combine. Add the remaining parmesan and toss until the pasta is coated in a silky, cheesy sauce. Add butternut squash, walnuts and sage and toss gently.
  4. Divide pasta among four bowls, top with more Parmesan and cracked black pepper, and serve immediately.

You can find Barilla Gluten Free Pasta at your local Ralph’s grocery- click here for access to tons of digital coupons!


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  1. Susie

    Hi Denise, The recipe looks good and I love butternut squash as well. But we never buy Barilla products since the owner has publicly announced that the glbt community can buy elsewhere. So no problem there. 🏳️‍🌈

  2. Abby

    Does this hold up as next-day leftovers, or for two people should I cut the recipe in half and make it two days in a row?

    1. Denisse Post author

      It should, I’d recommend reheating in a pan and adding a splash of water or broth to help revive the sauce. On the other hand you could boil all the pasta and roast all the squash the first time, and then do the sauce step fresh each time you plan to serve it. Hope that helps!


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