Miso Roasted Butternut Squash

One of autumn’s best side vegetables is butternut squash. This Miso-Roasted Butternut Squash recipe creates a sweet, salty, and umami roasted butternut squash flavor-that is perfect for the season. 

The squash becomes soft and caramelized, almost jammy, highlighting autumn’s treasure trove of squash and pumpkin. If you’ve never used miso before, this is your invitation to do so. Miso paste adds the perfect umami and slightly salty flavor that complements the butternut squash beautifully. Simply melt ghee or butter, whisk in miso paste, fresh rosemary, and a touch of maple syrup, then toss the mixture over the squash and roast until golden. Once you try this method, it might just become your favorite way to enjoy roasted butternut squash.

Miso Roasted Butternut Squash

Serves 4  |  Prep Time: 10 minutes  | Cook Time: 25 – 35 minutes

Ingredients:

• 2 lb. butternut squash, peeled and cut into 1–1½-inch chunks or thick wedges
• 2 tbsp. ghee or unsalted butter, melted
• 1½ tbsp. white miso
• 1 small garlic clove, very finely grated
• 1–1½ tsp. fresh rosemary, finely chopped
• ½ tsp. kosher salt
• Freshly cracked black pepper
• 1 tsp. maple syrup or honey, optional but excellent
• 1–2 tsp. fresh lemon juice or apple cider vinegar, for finishing

Directions:

1. Line a baking sheet with foil and preheat the oven to 425 degrees.
2. In a small bowl, whisk together the melted ghee or butter, miso, garlic, rosemary, salt, pepper, and maple syrup.
3. Toss with the squash until evenly and thoroughly coated.
4. Spread the squash in an even layer on the baking sheet. Give the pieces breathing room; it helps with even cooking and caramelization.
5. Roast for about 25–35 minutes, turning once after roughly 18–20 minutes, until the squash is tender and caramelized.
6. As soon as it comes out, hit it with a tiny splash of lemon juice or apple cider vinegar.
7. Serve immediately and store leftovers in the fridge for 3-5 days.