Miso Roasted Butternut Squash with Serrano, Hazelnuts and Perilla. This is great as a side dish to accompany a roast chicken or slow cooked pork belly for a Sunday lunch.
1 Butternut squash
100g White miso
50g Dijon mustard
50g Hot English mustard
50ml White wine vinegar
20g Garlic (finely minced)
40ml Roast garlic oil
Bunch of Rosemary (leaves removed)
Wash, split, deseed and 1/4 the butternut squash.
In a bowl combine the rest of the ingredients using a whisk to make sure they are well mixed.
Score the butternut squash in a cross-hatch pattern and liberally coat with the marinade.
Place on a tray that is lined with the rosemary stalks, cover with foil and cook in the oven at 160°c for 40 minutes, remove foil and cook for a further 20 minutes at 210°c or until they start colour. Test the thickest part with a skewer, it should slide in with little resistance.
150g Finely sliced serrano ham
80g Crushed roast hazelnuts
1⁄2 b Perilla, picked (Available from Asian Grocers)
Good quality olive oil for dressing
Place the warm butternut squash on a platter and scatter the crushed hazelnuts over the top. Drape the serrano ham over the butternut squash and distribute the perilla leaves
evenly around the platter, finish off with a good drizzle of olive oil.
This recipe comes from Archie Green.
Visit archiegreen.com.au for more information.