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Roasted Butternut with Black Garlic and Miso |

Roasted Butternut with Black Garlic and Miso


Roasted Butternut Squash with Black garlic and Miso


  • 1 Small or Med Butternut Squash
  • 4 large cloves fermented black garlic
  • 1 tablespoon Miso paste
  • 1 tablespoon Honey
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 teaspoon fresh cilantro or scallions for garnish


  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 or scallions.


  • Calories: 150

Keywords: miso butternut squash, black garlic recipes, roasted butternut with black garlic