Try this seasonal side dish packed full of flavour. With sweet roasted squash, umami flavour of miso and fresh, sharpness of lemon. Goes great with your roast dinner, sausages, or fish.

Preparation time: 
60
Serves: 
4
Dietary type: 
Vegetarian
Vegan
Dairy free
Gluten free
Ingredients: 

 

1 Butternut Squash

Olive oil

Salt

1 tbsp Miso

1 Lemon

1 Head of Garlic

Method: 

Step 1.

 

Pre heat your oven to 200c. Prepare your squash by cutting in half lengthways and scooping out the seeds. Leave the skin on and cut the squash into 8 pieces lengthways. Place on a baking tray with a whole bulb of garlic. Drizzle with olive oil and season lightly with salt. Place in the oven.

 

Step 2.

 

Roast the squash for 50 mins to an hour until soft. Scoop out the flesh into a bowl, leaving behind the skin. Cut the top off the roasted garlic bulb and squeeze out the soft, cooked garlic. Either using a masher or potato ricer, mash the squash and garlic until smooth into a bowl.

 

Step 3.

 

Add the miso and the juice of the lemon and mix well. Taste for seasoning adding more miso and lemon if necessary.  

 

 

Recipe by Martin Hill 

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