Roasted Butternut Squash with black garlic and miso paste…a delicious and easy fall side dish, this recipe is vegan and gluten free. It gets a little boost of flavor from fermented black garlic and miso paste, infusing the roasted squash with deep umami flavor while giving it a slight, unexpected sweetness. Black garlic, contrary to how it looks, is surprisingly sweet, and the combination is both subtle and delicious.
Black garlic is garlic that has been fermented and can be found locally at Trader Joes.
Either peel and cube the butternut, or if pressed for time, just cut into the squash wedges. With smaller butternuts, I actually eat the skin….this of course is optional.
Make the Black Garlic Miso Paste.
Brush it liberally on the butternut, using it all up. In this case more is better.
Roast the butternut squash in a 400F oven until fork tender….45 minutes to 1 hour for wedges, 30 minutes for cubes.
Sprinkle with cilantro and serve.
Roasted Butternut with Black Garlic and Miso
Roasted Butternut squash with Black garlic and Miso
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4
- Category: Side Dish
- Cuisine: Northwest
Ingredients
- 1 Small or Med Butternut Squash
- 4 large cloves fermented black garlic
- 1 T Miso paste
- 1 T Honey
- 2 T olive oil
- Salt and pepper
- 1 teaspoon fresh cilantro for garnish
Instructions
- Preheat oven to 400F
- Either peel and cube butternut squash into 1 inch cubes, or cut into 8 wedges, leaving skin on.
- In a small bowl, mash black garlic using a fork until it forms a thick paste. Add Miso, honey and Oil and stir to combine.
- If cubing squash, place in a bowl along with the black garlic paste and toss to coat evenly. spread out on a parchment lined baking sheet. If going with wedges, brush all sides liberally with the paste, using it all up, then place squash on a baking sheet, flesh side up. Sprinkle generously with salt and pepper. Place in the hot oven.
- Bake until fork tender ( 30-35 mins for diced cubes, 45mins to 1 hour for wedges.)
- Serve with fresh chopped cilantro.
Pure deliciousness right here. Yum!
Absolutely awesome. Love the flavors and beautiful pics!
Such a beautiful dish, love your presentation.
I love this, such a unique way to use butternut squash!
Love all the flavors here. And the way you sliced the squash is so beautiful. Wonderful presentation!
thank for recipe ….i like black garlic
you know black solo garlic 🙂
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Hi,
i can’t believe it! I was searching google for a recipe for pumpkin with black Garlic and look what i found: your beautiful blog! And your using the same theme as i do 😉
Love it! Thank you for th great recipe. I will come back to your blog often, as i really like what you’re doing here!
sending food live from Germany
Stephanie http://www.plantifulskies.com
★★★★★
Thanks so much Stephanie! Nice to “meet” you and thanks for visiting the blog!
This recipe has become one of my favorites. It is simple and can be quite versatile. I have tried it with different types of winter squash. I have thrown sliced onions, garlic, and peppers in with the squash and marinade. Your website has great photographs and recipes with interesting combinations of veggies, herbs, and spices. It makes me want to go play in the kitchen.
Thanks Terry! I’m so glad you are enjoying the recipe and site! That you want to go play in the kitchen… seriously makes me happy. YAY! That’s the whole idea here. Thanks for sharing!
If I could rate this recipe, I would give it 5 stars. I used 1 Tbsp of oil instead of 2, giving the glaze a thicker consistency, and I found it to be more than enough. My black garlic was old, so I soaked it in boiling water until soft enough to mash with a fork. Delicious; love the combination of flavours and would make again!
Awesome- I like how you made the “old” garlic work. Good improvising!
How do you ferment black garlic? If I can’t find black garlic, can white garlic or purple garlic be substituted?
Hi Karen, Black garlic is fermented. I haven’t tried fermenting it yet but it is on my list. Unfortunately regular garlic won’t translate well in this recipe….black garlic turns very mellow and sweet with lots of umami flavor. You could try using roasted garlic, but still I think it would be lacking. Sorry I wish I had a better answer for you!
Do high-end grocery stores carry black garlic?
Yes, many do. I first found it at Trader Joes Market. Do you have one near you? Otherwise I would call around and save you the time of driving around.
I’ll do that. Thanks!!
May I substitute Summer Squash for the Butternut in this recipe?
Yes! Absolutely! Adjust cooking time…will be less.