Seasonal Recipes

Butternut with Black Garlic and Miso

1 Butternut Pumpkin
4 large cloves fermented black garlic
1 T Miso paste
1 T Honey
2 T olive oil
Salt and pepper
1 teaspoon 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.
  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
  6. Serve with fresh chopped coriander.