Roasted butternut squash with honey brown butter recipe | Sainsbury`s Magazine
Made with miso, this rich, salty sweet butter is perfect with smoky squash, or drizzled over meat
Ingredients
- 2 butternut squash, (each about 1kg)
- 1 1⁄2 tbsp olive oil
- sea salt flakes
- 40g unsalted butter
- 75g clear honey
- 1 1⁄2 tbsp miso paste*
- 1 tsp ehuru powder (or ground nutmeg)
- 1 tbsp lemon juice
- 3-4 tbsp chopped coriander
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