ROASTED BUTTERNUT SQUASH PUREE WITH MISO RECIPE
Serves 6-8
The long, slow roasting emphasizes the squash’s natural sweetness, which then gets a touch of umami with the unexpected addition of miso. This silky smooth puree is a wonderful accompaniment to roast chicken or duck or would serve beautifully at the center of a plate of roasted winter vegetables. You could also use it as the base for a plate of gnocchi, or fold it into farrotto or risotto.
INGREDIENTS
PROCEDURE
- 1 whole butternut squash, halved and seeded*
- 1 clove garlic, peeled
- 2 sprigs fresh thyme
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 Tbsp white miso, or to taste
- Black pepper to taste
- Preheat oven to 350°.
- Split squash in half lengthwise and remove seeds**. Rub cut surface with garlic, season with black pepper and sprinkle generously with olive oil. Line baking pan with parchment or foil. Place squash in lined pan cut side down and roast for approximately two hours, until extremely soft.
- Using a spoon, scoop squash from the skin and place in food processor with butter. Process until extremely smooth. Add miso to puree a little bit at a time until you’ve achieved desired flavor. The miso should not dominate, but rather add a depth of flavor.
*An average butternut squash weighs about 2 ½ to 3 lbs. and amounts to approximately 3 cups of cooked puree.
** I often reserve the seeds, remove any large pieces of pulp, toss the seeds with salt and chili flakes and some olive oil and roast until golden brown. While the hulls can be a bit tough, the roasted seeds make for a tasty snack that I devour while preparing dinner.
More Recipes
5 Ways to Use Your CSA Box This Month
CSA season is almost here, and at Katchkie Farm—the same place our students harvest vegetables, explore ingredients, and cook together in The Sylvia Center’s Learning
Paddling for Purpose: Great Performances Joins the Amazing Bronx River Flotilla
The Bronx River Alliance’s annual Amazing Bronx River Flotilla is a one-of-a-kind fundraising event where participants embark on a five-mile journey down the Bronx River.
GP Behind the Curtain: The Case of the Exploding Truck
“Don’t worry, it’s going to be fine.” We were a little less than two hours before the beginning of an event, and the Great Performances
May 2026 Food Festival: Bouchées à la Reine (Vol-au-Vent) with Spaetzle
Jump to Recipe Each month, our Food Festival series celebrates a single ingredient or dish through a chef-driven recipe, practical tips, and serving inspiration rooted
Hervé Knecht on Bouchées à la Reine and the Taste of Coming Home
For Chef Hervé Knecht, Bouchées à la Reine (Vol-au-Vent) with Spaetzle is a dish rooted in memory. Growing up in Alsace, it was something served
A Garden, By Design
At The Sylvia Center, we often talk about the power of hands-on learning. A few weeks from now, our students will walk into the Learning
Big Laughs, Bigger Purpose: Inside Comedy vs Cancer 2026
Jump to Menu Memorial Sloan Kettering Comedy vs Cancer | Jazz at Lincoln Center | Ronnie Davis, Managing Director I adore this event and have
GP Behind the Curtain: The Case of the Too-Short Linens
This story is a disaster of my own making, unfortunately. I had been an Event Producer at GP for about seven months and was working
