Roasted Butternut with Miso and Garlic

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

1. 1

   Preheat oven to 200 degrees C

2. 2

   Cut the butternut into 8 wedges, leaving the skin on

3. 3

   Mix the garlic, miso, honey and oils in a small bowl and stir to combine

4. 4

   Line a baking sheet with parchment paper

5. 5

   Brush all sides of the wedges liberally with the paste, using it all up, then place squash on a baking sheet, flesh side up

6. 6

   Place in the oven and bake until tender and the edges start to caramelise, about 45mins to 1 hour

7. 7

   Serve immediately with sesame seeds, chopped fresh coriander and any of the cooked paste left in the baking tray