Roasted Garlic & Miso 'Butter'
Prep time: 
Cook time: 
Total time: 
Serves: 200 ml
Roasted Garlic and Miso Butter:
  • 3 heads of Garlic
  • ⅓ c Miso Paste (we use chickpea miso, but brown rice or organic soy miso would be ok too)
  • ⅓ c Extra Virgin Coconut Oil
Roasted Squash with Garlic and Miso Butter:
  • 1 small or half of a large Kabocha Squash (or any winter squash)
  • 2 tsp Extra Virgin Coconut Oil
  • 4-5 Tbsp Roasted Garlic Miso Butter
For the Butter:
  1. Preheat the oven to 350 *F
  2. Cut the top ¼-1/3 of the top of the garlic heads off, smear with a bit of extra virgin coconut oil, and stick tops back on.
  3. Place garlic heads in a small ovenproof dish and put an ovenproof lid (or foil) on top.
  4. Roast in the oven for 45-55 minutes, or until the garlic heads squish when you squeeze them from the sides.
  5. Pull out of the oven and let cool enough to handle.
  6. Squeeze the contents of the garlic heads (and tops) out into a bowl. Make sure you get it all!
  7. Add the miso and coconut oil (you may have to melt it first) and mix with a fork or whisk until well blended. (you can also use a hand blender to make it very smooth).
  8. Add to mashed root veggies, toss with roasted broccoli or Brussels sprouts, toss with zucchini noodles or spread on sweet potato 'toast'.
  9. This keeps, covered, in the fridge for a couple of weeks and also freezes really well.
For the Roasted Squash:
  1. Preheat your oven to 350*F
  2. Wash the squash and (carefully) cut it in half.
  3. Remove the pulp and seeds (you can roast the seeds for some extra zinc, if you want).
  4. Cut the halves into 1-1.5 inch half circles.
  5. Lay out on a parchment-lined baking sheet and drizzle on a little bit of extra virgin coconut oil (just enough to make it a bit shiny).
  6. Roast until cooked through (25-35 minutes)
  7. Pull out of the oven and brush/smear on the miso buttter.
  8. Serve as is or return to the oven for 5-10 minutes and serve.
Recipe by The Crushing Cancer Kitchen at