Pumpkin Pasta Cake

150g unsalted butter

100g white miso paste

1 ltr hot water

1 to 2 kabocha squash (1.3kg deseeded weight) (or another pumpkin or butternut), skin-on, deseeded and cut into roughly 6cm triangles

300ml whole milk

80g parmesan, cut into chunks

350g dried pappardelle nests

60ml olive oil

2 tbsp double cream

2 tbsp parsley leaves, finely chopped

Tomato salsa

4 very ripe tomatoes, finely chopped (350g)

2 small garlic clove, crushed

60ml olive oil

1 tbsp fresh oregano leaves, finely chopped

¼ tsp salt

Good grind of black pepper

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