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Home » Comfort Food » Roasted Butternut with Black Garlic & Miso

October 15, 2014 Asian Inspired Recipes

Roasted Butternut with Black Garlic & Miso

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

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.

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 and serve.

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

Roasted Butternut with Black Garlic and Miso | www.feastingathome.com

★★★★★

5 from 1 reviews

Roasted Butternut squash with Black garlic and Miso

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Northwest
Scale

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

  1. Preheat oven to 400F
  2. Either peel and cube butternut squash into 1 inch cubes, or cut into 8 wedges, leaving skin on.
  3. 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.
  4. 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.
  5. Bake until fork tender ( 30-35 mins for diced cubes, 45mins to 1 hour for wedges.)
  6. Serve with fresh chopped cilantro.

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Categories: Asian Inspired Recipes

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Comments

  1. Eunice Cuevas says

    June 04, 2018 at 2:30 pm

    May I substitute Summer Squash for the Butternut in this recipe?

    Reply
    • Sylvia Fountaine says

      June 04, 2018 at 7:06 pm

      Yes! Absolutely! Adjust cooking time…will be less.

      Reply
  2. karen says

    May 11, 2017 at 1:19 pm

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

    Reply
    • Sylvia Fountaine says

      May 11, 2017 at 6:02 pm

      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!

      Reply
      • karen says

        May 11, 2017 at 6:03 pm

        Do high-end grocery stores carry black garlic?

        Reply
        • Sylvia Fountaine says

          May 11, 2017 at 6:07 pm

          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.

          Reply
          • karen says

            May 11, 2017 at 6:43 pm

            I’ll do that. Thanks!!

  3. Kia says

    April 03, 2017 at 5:51 am

    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!

    Reply
    • Sylvia Fountaine says

      April 03, 2017 at 5:30 pm

      Awesome- I like how you made the “old” garlic work. Good improvising!

      Reply
  4. Terry says

    November 16, 2016 at 6:52 am

    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.

    Reply
    • Sylvia Fountaine says

      November 16, 2016 at 5:35 pm

      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!

      Reply
  5. Stephanie Reinicke says

    November 07, 2016 at 1:20 pm

    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

    ★★★★★

    Reply
    • Sylvia Fountaine says

      November 07, 2016 at 2:41 pm

      Thanks so much Stephanie! Nice to “meet” you and thanks for visiting the blog!

      Reply
  6. Hung Vuong says

    October 23, 2014 at 3:19 pm

    thank for recipe ….i like black garlic
    you know black solo garlic 🙂
    http://www.toidenlysonvn.com

    Reply
  7. Liz @ Floating Kitchen says

    October 20, 2014 at 1:25 am

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

    Reply
  8. Chantelle @ Naked Cuisine says

    October 18, 2014 at 4:03 am

    I love this, such a unique way to use butternut squash!

    Reply
  9. Cheri Savory Spoon says

    October 16, 2014 at 8:38 pm

    Such a beautiful dish, love your presentation.

    Reply
  10. Matt Robinson says

    October 15, 2014 at 8:23 pm

    Absolutely awesome. Love the flavors and beautiful pics!

    Reply
  11. Katrina @ Warm Vanilla Sugar says

    October 15, 2014 at 4:51 pm

    Pure deliciousness right here. Yum!

    Reply

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Hi, I'm Sylvia! PNW Chef & 2018 Saveur Blog Awards Finalist!
Welcome to FEASTING AT HOME where you'll find delicious, healthy, VEGGIE-DRIVEN recipes with tips and tricks from a chef's home kitchen. A globally-inspired, seasonal, whole foods recipe blog to nurture body, mind and spirit. Join us! >> More

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