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.
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.
- 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.