Roasted Butternut Squash with a Black Garlic and Miso Glaze. A delicious, easy fall side dish, that is vegan!
Roasted Butternut w/ Black garlic and Miso...a delicious, easy fall side dish, that is vegan and gluten free. | #butternut #thanksgiving #sidedish #vegan

Butternut Squash is roasted with black garlic and miso paste… a delicious and easy fall side dish, that is vegan!

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.

Savory roasted butternut squash with black garlic and miso paste...a delicious and easy fall side dish, this recipe is vegan and gluten free.

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 or scallions  and serve.

Roasted Butternut w/ Black garlic and Miso...a delicious, easy fall side dish, that is vegan and gluten free. | #butternut #thanksgiving #sidedish #vegan
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Roasted Butternut with Black Garlic and Miso |

Roasted Butternut Squash with Miso Black Garlic

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review


Roasted Butternut Squash with Black garlic and Miso




  1. Preheat oven to 425F
  2. Half the butternut squash, scoop out the seeds and place open-side down on a parchment-lined sheet pan. (see notes).
  3. In a small bowl, mash black garlic using a fork until it forms a thick paste. Add miso paste, maple syrup, melted butter, salt and pepper and stir until smooth. Set aside.
  4. Bake until tender, 25-30 minutes. Turn the squash over and brush liberally with the black garlic paste. Bake 10 more minutes.
  5. Garnish with fresh chopped cilantro or scallions.


  1. The original recipe calls for baking in wedges. We find that baking them in halves much easier and cooks up more tender-  slice afterward or serve on a platter letting guests scoop it out with a serving spoon.
  2.  If going with cut wedges, brush all sides liberally with the paste, using it all up, then place squash on a parchment lined baking sheet, flesh side up. Bake at 400F, until tender, 45 minutes-ish.
  3. Melted butter elevates; coconut oil is good, too. Olive oil is the healthiest choice and is still quite good.


  • Serving Size: 1 cup
  • Calories: 147
  • Sugar: 6.1 g
  • Sodium: 298.9 mg
  • Fat: 7.4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 21.4 g
  • Fiber: 3.2 g
  • Protein: 2.1 g
  • Cholesterol: 0 mg

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  1. I grow hardneck white garlic on our small farm in Vermont and started making Black Garlic with it to eat and use. Folks started asking for it so I started selling it as a value-added product. It’to the local community. I’m eager to try this recipe using butternut squash and black garlic i’ve grown just as soon as I find some MIso paste. I’m passing your recipe along to my Black Garlic customers, especially those from the recent Small Business Saturday sales. Thanks for sharing this recipe.

    1. I love that you make your own fermented black garlic Gerogette! How long does the process take? thanks so much for sharing the recipe!

      1. Hi Sylvia,
        I’ve never used Miso so choosing the grocery offerings was puzzling – liquid, paste, sweet, strong. I finally settled on organic Shiro Miso (og rice, og soybeans with Koji & seasalt). Hope that works.

        Our Black Garlic starts out as hardneck garlic, grown on our micro-small Westview Farm in Cambridge, Vermont. We harvest and cure the garlic then the magic happens. The whole heads of garlic are heated carefully in a controlled environment of specific temperature and humidity, aged over 12 + days (that’s 288+ hours!) and then rested for several more days/weeks. This aging allows the garlic to produce melanoidin, a dark-colored substance that is responsible for the color of black garlic. It remains pure ~black~ garlic. Never any additives or preservatives. During the aging, the cloves of the each head develops a soft texture with a sweet yet savory flavor with balsamic undertones. It’s ready to eat, cook with or blend into your recipe.

        1. That will work perfectly! Love hearing about the process of making the black garlic… facinating!

  2. This is so odd but I can’t have garlic. 🙁 Do you think this would still be ok with just miso? I haven’t cooked a lot with miso so omitting garlic is unknown. I omit garlic and onion in recipes often and they taste great!

  3. I’ve never tasted black garlic before today. I found it at Whole Foods, San Diego, in the produce section (Trader Joe’s did not carry it). I also used one Tbsp of oil only, as mentioned in a previous review, and it was enough. Both my husband and I liked it, it is sweet and nutty and I could not taste garlic. I will be making it for guests when we can entertain people again, because of the taste and the beautiful presentation (I cut the squash in wedges.)

  4. How do you ferment black garlic? If I can’t find black garlic, can white garlic or purple garlic be substituted?

    1. 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!

        1. 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.

  5. 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!

  6. 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.

    1. 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!

  7. 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

  8. Love all the flavors here. And the way you sliced the squash is so beautiful. Wonderful presentation!

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