@madebymusashi
Jasmine & Musashispaghetti with roasted honeynut squash and miso carrot sauce! 🥕🍝this took 30 minutes to whip up with minimal clean up. You can also make this vegan by substituting the butter for olive oil and parm with your favorite nut or soy based cheese! recipe below :) 2 small carrots 1 honeynut squash 1/2 onion, finely diced 20g ginger, very thinly sliced 2Tbsp unsalted butter (beurre d’isigny brand) 1Tbsp white miso 1 portion spaghetti 1Tbsp heavy cream (optional) parmigiano reggiano gochugaru parsley Get a pot of water lightly salted and set over high heat. Peel and cut the carrots and squash into large chunks. Sweat the onion and ginger in the butter until translucent in a non-stick pan. Season with a pinch of salt and freshly cracked white pepper. Strain the butter, pressing on the solids and reserving for later. Return the flavored buttered back into the pan and add your squash. Season with salt and white pepper and cook over medium low heat for 2 minutes. Add the carrots and season with salt and white pepper. Cook for 5 minutes then transfer to a baking sheet and broil for 10 minutes or until colored. While the veggies cook, drop your spaghetti and cook until al dente. Reserve two cups of liquid after the pasta cooks for 2 minutes. Blend the root veg with the onion and ginger from earlier, the miso, and some pasta water until fluid. Heat half a cup of sauce and add the heavy cream and pasta. Toss well and garnish with the parm, gochugaru and parsley. Not sponsored, but shoutout to @kitchenaidusa for the cordless blender!! #spaghetti #pasta #honeynutsquash #squashpasta #homecooking #nycfoodie #madebymusashi #professionalchef #farmersmarket #nycchef #italianfood #tilit
On the profile · Dec 5, 2023