from flavor
Ingredients (Serves 4–6)
Squash: 2 small butternut squash (about 1.2 kg)
Oil & Sweetness: 50 ml plus 2 tbsp olive oil, 1.5 tbsp dark maple syrup
Umami & Spice: 2 tbsp white miso, 2 halved jalapeños, 0.5 tsp ground cinnamon, 0.5 tsp ground cumin, 4 crushed garlic cloves
Citrus & Garnish: 2 limes (zested and wedged), spring onions (scallions), salt, and 2 tbsp water [1]
Instructions
Roast: Combine the squash, olive oil, maple syrup, white miso, jalapeños, ground cinnamon, ground cumin, garlic cloves, salt, and water in a roasting pan. Roast covered at 220°C (fan) for 40 minutes. [1]
Brown: Uncover the pan and roast for another 35–40 minutes until the squash is very soft and nicely browned. [1]
Mash & Finish: Roughly mash the mixture together. Drizzle with the remaining olive oil, squeeze fresh lime juice over the top, and garnish with lime zest, sliced spring onions, and extra jalapeño. [1]
