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MisoButternutB

Roasted Butternut with Miso and Garlic

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Ingredients
  

  • 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

Instructions
 

  • 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