Our Miso Butter Squash is a guest favorite to rave about. A savory, buttery squash that melts in your mouth, it truly is one of the reasons we can say food is the answer to everything. When the US Army was stationed in Korea after the war, butter became more readily available and Koreans soon discovered the wonderful marriage of butter and soy. It’s good on everything! The versatile recipe below can be used with any of your favorite vegetables for a easy and delicious meal everyone will love.

Recipe

For Miso Butter

Download the recipe »

INGREDIENTS
1/3 cup Shiro Miso
2/3 cup Unsalted Butter

DIRECTIONS
Leave the butter at room temperature until very soft
Place the butter and the miso into a mixing bowl and fold the miso into the butter until it becomes smooth and uniform.
Store in your fridge in an airtight container for up to 2 weeks!

For Miso Butter Squash

Download the recipe »

INGREDIENTS
1 Butternut Squash
Miso Butter Recipe
Black Pepper, Freshly Ground

GARNISH
Freshly chopped herbs (We like shiso or chives)
Chopped nuts or toasted seeds of your choice

DIRECTIONS
PREP
Preheat oven to 350°F
Cut the squash in half, the long way
Scoop out all the seeds and peel
Slice the squash into 1/4″ thick half-moons -In a mixing bowl, lightly dress in vegetable oil (like canola)

BAKE
Roast in preheated oven for about 7 minutes, or until squash is fully cooked (but not browned!)

SAUCE
Place a handful of cooked butternut squash and 2 TBS of miso butter in a saute pan over medium heat. Add a pinch black pepper and toss until the squash is well coated. Take off heat.

GARNISH & SERVE!