Dairy-Free Kabocha Squash Cream Pasta

• 160 grams Spaghetti
• 200 grams Kabocha squash
• 1/4 Onion
• 1 Olive oil
• 150 ml Water
• 1 tsp Soy sauce
• 1/4 tsp Salt
• 150 ml Soy milk
• 1 tbsp Oil
• 1 tbsp Cake flour
• 1 tbsp White miso
• 1/4 tsp Salt

1. Remove the seeds and fibrous insides of the kabocha squash, and cut into 1 cm cubes.
2. Mince the onion.
3. In a skillet, heat the olive oil and saute the onion until tender.
4. Add the kabocha squash and briskly saute.
5. Add the ingredients, cover with a lid and simmer over low heat for about 5 minutes.
6. In a sauce pan, make the white sauce.
7. While cooking the white sauce, cook the spaghetti.
8. In a small sauce pan, heat the oil, add the cake flour and saute over low heat.
9. Pour the soy milk (brought to room temperature) in about 3 batches, mixing well each time.
10. Dissolve miso into Step 4 to adjust the taste.
11. Pour the white sauce from Step 5 into the skillet in Step 2.
12. Lightly mix the ingredients and simmer over low heat for about 2 minutes.
13. Add the cooked spaghetti into the skillet from Step 6.
14. Mix and serve.

squash, onion, olive oil, water, soy sauce, salt, milk, oil, flour, white miso, salt

Taken from cookpad.com/us/recipes/157991-dairy-free-kabocha-squash-cream-pasta (may not work)