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Roasted Butternut with Black Garlic and Miso |

Roasted Butternut Squash with Miso Black Garlic

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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