Butternut Squash with Miso Glaze
Butternut Squash
with Miso Glaze
Serves: 3 Time: 30 min Level: Easy
Pickled Fennel
Ingredients
- 1 small fennel bulb, thinly sliced
- 120ml red wine vinegar or apple cider vinegar
- 120ml water
- 1 tbsp sugar
- 1 tsp salt
Butternut Squash
Ingredients
- 1 butternut squash, use the center section
- Olive oil
- Salt and black pepper
Cream Sauce
Ingredients
- 150g cream cheese
- 1 lemon, zest and juice
- 1 garlic clove, finely grated
- 1 tbsp chopped parsley
- Salt and black pepper
Miso Honey Glaze
Ingredients
- 2 tbsp white miso
- 2 tbsp honey
- Zest of 1 orange
Method
- Pickled Fennel: Slice the fennel thinly. Add the vinegar.
- Butternut Squash: Cut the center section of the butternut into thick slices. Heat a pan with olive oil on medium high heat. Add the squash, season with salt and pepper. Fry until golden brown on each side, about 5-6 mins. Add a splash of water, cover with a lid, and steam for 8-10 minutes until fully cooked.
- Cream Sauce: In a bowl, combine cream cheese, lemon juice and zest, garlic, parsley, salt and pepper. Whisk until smooth and creamy.
- Miso Honey Glaze: Mix together miso, honey and orange zest.
- Toast Pistachios: In a dry pan, toast pistachio kernels until fragrant and lightly browned. Add a pinch of salt. Crush slightly.
- Plate: Spoon a circular layer of the cream sauce onto the plate, roughly the same size as the butternut squash. Place a slice of roasted butternut squash on top. Spread a layer of the miso honey glaze over it, then sprinkle with roasted pistachios. Finish with a sprig of garnish of your choice.
Eat Well Feel Good With Infinity Foods
Check out Infinity Foods Bites on YouTube for how to videos and other quick and easy, totally delicious recipes.
Butternut Squash
with Miso Glaze
Serves: 3 Time: 30 min Level: Easy
Pickled Fennel
Ingredients
- 1 small fennel bulb, thinly sliced
- 120ml red wine vinegar or apple cider vinegar
- 120ml water
- 1 tbsp sugar
- 1 tsp salt
Butternut Squash
Ingredients
- 1 butternut squash, use the center section
- Olive oil
- Salt and black pepper
Cream Sauce
Ingredients
- 150g cream cheese
- 1 lemon, zest and juice
- 1 garlic clove, finely grated
- 1 tbsp chopped parsley
- Salt and black pepper
Miso Honey Glaze
Ingredients
- 2 tbsp white miso
- 2 tbsp honey
- Zest of 1 orange
Method
- Pickled Fennel: Slice the fennel thinly. Add the vinegar.
- Butternut Squash: Cut the center section of the butternut into thick slices. Heat a pan with olive oil on medium high heat. Add the squash, season with salt and pepper. Fry until golden brown on each side, about 5-6 mins. Add a splash of water, cover with a lid, and steam for 8-10 minutes until fully cooked.
- Cream Sauce: In a bowl, combine cream cheese, lemon juice and zest, garlic, parsley, salt and pepper. Whisk until smooth and creamy.
- Miso Honey Glaze: Mix together miso, honey and orange zest.
- Toast Pistachios: In a dry pan, toast pistachio kernels until fragrant and lightly browned. Add a pinch of salt. Crush slightly.
- Plate: Spoon a circular layer of the cream sauce onto the plate, roughly the same size as the butternut squash. Place a slice of roasted butternut squash on top. Spread a layer of the miso honey glaze over it, then sprinkle with roasted pistachios. Finish with a sprig of garnish of your choice.
Eat Well Feel Good With Infinity Foods
Check out Infinity Foods Bites on YouTube for how to videos and other quick and easy, totally delicious recipes.
