Roasted butternut squash with honey brown butter
Serves: 6-8
Prep time: 25 minsTotal time: 
Recipe photograph by Kris Kirkham
Roasted butternut squash with honey brown butter
Recipe by Ayo Adeyemi
Made with miso, this rich, salty sweet butter is perfect with smoky squash, or drizzled over meat
Serves: 6-8
Prep time: 25 minsTotal time: 
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Nutritional information (1 of 6 portions)
Calories
256Kcal
Fat
9gr
Saturates
4gr
Carbs
36gr
Sugars
24gr
Fibre
7gr
Protein
4gr
Salt
0.8gr
Ayo Adeyemi
Ayo Adeyemi is the executive chef at West African fine dining restaurant Akoko in London’s Fitzrovia. Born in the UK to Nigerian parents, Ayo has worked in Michelin- star kitchens around the world, but the menu at Akoko is a real reflection of his heritage, expertly balancing umami, spice and fire.
See more of Ayo Adeyemi’s recipes
Ayo Adeyemi
Ayo Adeyemi is the executive chef at West African fine dining restaurant Akoko in London’s Fitzrovia. Born in the UK to Nigerian parents, Ayo has worked in Michelin- star kitchens around the world, but the menu at Akoko is a real reflection of his heritage, expertly balancing umami, spice and fire.
See more of Ayo Adeyemi’s recipes
Ingredients
- 2 butternut squash, (each about 1kg)
- 1 1⁄2 tbsp olive oil
- sea salt flakes
For the honey butter
- 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
Step by step
- Scrub the squash then cut in half lengthways and scoop out the seeds (or cut it into large chunks). Score the deeper flesh of the neck section with the point of a small knife, in a diamond pattern.
- Brush with the olive oil and season with salt flakes. When the lamb has had 2-2 1⁄2 hours (depending on joint size) of slow-roasting time, add the squash to the covered barbecue over the direct heat area, cut-sides up; at this point there should be plenty of heat left in the charcoal but without it being searing hot. Roast for 20-25 minutes or until the squash has started to soften and the skin is a bit charred (change their positions after 15 minutes if the heat is somewhat uneven). Flip and cook for about 10 minutes on the other side. Keep warm.
- For the honey butter, heat the butter in a small saucepan until golden brown and nutty. Remove from the heat and whisk in the honey, miso and ehuru (or nutmeg). Allow to cool down before finishing with the lemon juice and coriander.
- Spoon the brown butter over the squash to serve. *Check your miso paste is gluten-free, if required.
Cooking indoors?
Preheat the oven to 190°C, fan 170°C, gas 5. Roast the squash in a baking tin (cut-sides up) for about 35 minutes, or until tender.
