Description
Roasted Butternut Squash with Black garlic and Miso
Ingredients
- 1 medium-large Butternut Squash
- 4 large cloves of fermented black garlic (4 teaspoons mashed)
- 1 tablespoon Miso paste
- 1 tablespoon maple syrup of Honey
- 2 tablespoons melted butter, coconut oil or olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Garnish: Fresh cilantro, chives or scallions, toasted sesame seeds.
Instructions
- Preheat oven to 425F
- Half the butternut squash, scoop out the seeds and place open-side down on a parchment-lined sheet pan. (see notes).
- 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.
- Bake until tender, 25-30 minutes. Turn the squash over and brush liberally with the black garlic paste. Bake 10 more minutes.
- Garnish with fresh chopped cilantro or scallions.
Notes
- 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.
- 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.
- Melted butter elevates; coconut oil is good, too. Olive oil is the healthiest choice and is still quite good.
Nutrition
- 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