Roasted Butternut with Black Garlic and Miso

• Vegetarian
• Gluten free

• Produce

  • 1 Butternut squash, Small or Med
  • 1 tsp Cilantro, fresh
  • 4 large cloves Fermented black garlic

• Condiments

  • 1 tbsp Honey
  • 1 tbsp Miso paste

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on feastingathome.com

Description

Ingredients

• 1 Small or Med Butternut Squash
• 4 large cloves fermented black garlic
• 1 T Miso paste
• 1 T Honey
• 2 T olive oil
• Salt and pepper
• 1 teaspoon fresh cilantro for garnish

Directions

• Preheat oven to 400F
• Either peel and cube butternut squash into 1 inch cubes, or cut into 8 wedges, leaving skin on.
• 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.
• 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.
• Bake until fork tender ( 30-35 mins for diced cubes, 45mins to 1 hour for wedges.)
• Serve with fresh chopped cilantro.