Seasonal Recipes

Butternut with Black Garlic and Miso

1 Butternut Pumpkin
4 large cloves black garlic (when garlic is fermented it turns black) you can use regular garlic confit - super delicious and the oil is so useful
1 T Miso paste
1 T Honey
2 T olive oil
Salt and pepper
half a bunch fresh coriander for garnish
  1. Preheat oven to 200C
  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. This paste can be used with eggplant too. 
  4. If cubing pumpkin, 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
  6. Serve with fresh chopped coriander and finely chopped shallots.