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Butternut Squash Miso Carbonara

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
Keyword creamy, easy, fall, miso, pasta, sage, squash, unique, vegetarian, walnuts
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 600 kcal


  • 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.