Butternut Miso Pasta

Steps

1. Prep: Preheat the oven to 400°F. Spread cut up squash onto a pachment-lined sheet pan. Bake for 25 minutes until soft.
2. Make pasta: Meanwhile, cook the pasta according to package instructions. Drain pasta water when finished
3. Mash. Remove squash from the oven when done and transfer to a large bowl. Mash with a potato masher
4. *Cook spinach: Heat the olive oil in a small skillet on medium heat (about 1 minute), then add garlic for another minute. Add spinach and cook, stirring continuously, until spinach is wilted.
5. Mix. Add the spinach to the squash bowl, along with the chile, miso paste, rice vinegar, cashew butter, and a splash of water. Mix together until well combined and creamy. Season with salt and pepper to taste. Gently add in the pasta until combined.
6. Top with almond slivers if using and enjoy!