Black Garlic Puree and miso go together well. This hasselback butternut allows these umami flavours to shine against the natural sweetness of the butternut. Be sure to cook the butternut till it is well caramelised and gooey soft.
Recipe and photo credit: Ruby Schwarz
Black Garlic and Miso Hasselback Butternut
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The combination of black garlic and miso work so well on this hasselback butternut. Be sure to cook the butternut for ages till it is gooey and caramelised.
Ruby Schwarz @rubs_food
- 1/2 butternut
- 1 tbsp miso
1 tsp Black Garlic Puree
- 1 tbsp honey
- 1 tsp salt
- 2 tbsp olive oil
Spring onion, sliced
Chilli, thinly sliced
- Sesame seeds
Preheat the oven to 200C
Make a marinade using the Black Garlic Puree, miso, honey, salt and olive oil. Mix well then set aside.
Cut the butternut in half then peel and place one half in the fridge to use as you choose. Slice the butternut thinly without cutting all the way through. Lay chopsticks or skewers on either side of the butternut pumpkin before cutting. This way your knife will hit the chopsticks and not cut all the way through.
Use a pastry brush to coat the butternut with the marinade. Try to get in between as many layers as you can. Place on baking tray and bake at 200C for 20 mins.
Turn oven down, cover with some tin foil and bake for 30-40 more mins till the edges are caramelised and it’s very soft.
When it’s out of the oven, sprinkle toppings of your choice on top. Spring onion, fresh chilli, sesame and coriander work well.
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