2 tablespoons Unsalted Butter, at room temperature
2 teaspoons White Miso
3 to 5 Large Garlic Cloves, smashed
2½ pounds Butternut Squash, peeled and cut into ½-inch cubes (see note)
1 tablespoon Olive Oil, plus more as needed
Kosher Salt and Black Pepper
1 pound Mezze Rigatoni, or other short pasta
½ cup Parmesan, grated, plus more for serving
1 Lime, zested and juiced (2 teaspoons zest, 2 tablespoons juice)
¼ teaspoon Red-Pepper Flakes, (optional)
Heat the oven to 450 degrees.
On a sheet pan, mash together the butter and miso. Add the garlic and squash, drizzle with 1 tablespoon olive oil, and toss to coat with the miso-butter mixture. Sprinkle 1 teaspoon salt and season with pepper. Cook until easily pierced with a fork and the raw taste is gone, 25 to 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta, adjusting the heat to maintain a gentle boil, and cook until just shy of al dente. Reserve 1 cup pasta water, then drain the noodles. If done before the squash, drizzle with olive oil to prevent the noodles from sticking together. Leave in the sink to drain.
When the squash is done, return the pasta to the pot over low heat. Scrape in squash, garlic and any liquid that accumulated, then add the Parmesan and ½ cup pasta water, stirring well until the noodles have a light sheen to them. If it appears dry, add more pasta water a tablespoon at a time until you reach your desired consistency. Stir in the lime zest and juice, season to taste with salt, and top with pepper and red-pepper flakes, if using. Serve with extra cheese.