Kabocha Squash Pasta with Browned Butter

I first shared a version of this recipe back in 2008, when I was still finding my footing in the kitchen (and behind the camera) in my tiny New York City apartment. It was one of the first dishes I posted on No Recipes, (it no longer appears there), so with over 16 years of culinary adventures under my belt, I decided it was high time I revisit this pumpkin pasta with an update.

At its core, it's a simple autumn pasta combining sweet, creamy kabocha squash with nutty browned butter to create the culinary equivalent of a warm fuzzy sweater that wraps you in a comforting embrace. But don't let its simplicity fool you – this dish is packed with basic techniques that will help you level up your pasta game.

The sauce is a luscious emulsion of browned butter and starchy pasta water, which creates a velvety sauce that clings to everything like a blanket of flavor. The kabocha squash, pan roasted until tender, practically melts into the sauce, infusing each bite with its natural sweetness.

In the flavor department, a splash of fish sauce delivers a salty wallop of umami without having to deal with anchovies. If you prefer to make this vegetarian, you can substitute usukuchi soy sauce.

What I love most about this pasta is its versatility. It's quick enough for a weeknight dinner yet impressive enough for entertaining. Serve it alongside juicy pork chops, a succulent roast chicken, or your favorite pan-seared fish for a complete meal. Or, let it shine on its own – I promise you won't miss the meat.