This recipe for Roasted Butternut with Miso and Garlic is based on a recipe from Sylvia Fountain that she published on her fabulous Feasting at Home blog. I originally saw the recipe on Pinterest and had “filed” it in my seemingly neverending bookmarked list of recipes to try. I have tried some of her recipes before, like this Best Peri Peri Chicken Ever and I think is one of the most delicious chicken recipes I have published to date.
The Roasted Butternut with Miso and Garlic is quite similar to this recipe for Nasu Dengaku (Miso Roasted Aubergine) that I published a while back but has less Asian specific ingredients. The roasted butternut is sweet, spicy and garlicky with those savoury umami flavours that only miso can give to a dish. I think this recipe can also make a really delicious soup. Once the butternut is done, let it cool down a bit and remove the skin. Mash the vegetable and add some hot vegetable stock and coconut milk and process in a liquidiser until you have the desired consistency. Place back on the oven and heat till warm and serve.
The sesame seeds add texture and the coriander leaves some fresh flavours but if you do not like coriander, some torn parsley will also do the trick. A squeeze of lemon is delicious as well as the acidity lifts all the flavours. The roasted butternut is great as a side dish or serve is as a complete vegan meal with some homemade hummus and good bread. Enjoy!
In other news, you can catch me on the Expresso Show tomorrow morning after 8am making this insanely decadent Molten Salted Caramel and Chocolate Puddings with Smoked Salt.
And in more news, I am cooking lunch with my dear friend Isabella Niehaus at one of her famous Long Table Lunches on the Dune. We are both appearing in the new Kyknet show about the iconic South African cookbook, Kook en Geniet which starts this week and decided the to cook together on the 23rd of July. We are thrilled that Cederberg Wines will be there too, so do join us for this special day up on the West Coast. All the details about the lunch on the Facebook page.
- 1 large butternut
- 2 cloves garlic, mashed
- 1 tbsp red miso paste
- 1 tbsp honey
- 2 tbsp Baleia Extra Virgin Olive Oil
- 1 tbsp sesame oil
- dried chilli flakes to taste
- sesame seeds and fresh coriander for garnish
- Preheat oven to 200 degrees C
- Cut the butternut into 8 wedges, leaving the skin on
- Mix the garlic, miso, honey and oils in a small bowl and stir to combine
- Line a baking sheet with parchment paper
- Brush all sides of the wedges liberally with the paste, using it all up, then place squash on a baking sheet, flesh side up
- Place in the oven and bake until tender and the edges start to caramelise, about 45mins to 1 hour
- Serve immediately with sesame seeds, chopped fresh coriander and any of the cooked paste left in the baking tray
** Disclaimer: Olive oil provided by Baleia Extra Virgin Olive Oil
I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.
A few more of my favourite butternut recipes