Miso Butter Braised Pumpkin
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Miso Butter is one of the simplest but truly delicious way of cooking your squash. I also like to mix it with a little vegetable stock to braise onions and carrots.
Food & Recipes
Sunday 11th January 2026
by Kela Hodgins
Miso Butter Braised Pumpkin or Squash
Ingredients:
- 1 whole butternut squash or a section of pumpkin to feed 2-4 people
- 50g – 75g butter
- 1 tablespoon Miso
- Ground black pepper
Method:
1. Cut your squash or pumpkin into thick slices or large chunks. No need to remove the skin.
2. Arrange in a baking tray lined with parchment paper.
3. Gently melt the butter in a small saucepan and whisk in the Miso until combined.
4. Preheat oven to 180C reg or 160 fan. Pour the miso butter over the pumpkin, rubbing into each slice until well coated. Cover the tray with tin foil and bake for 20 minutes.
5. Once slices are tender, remove the foil and return to oven for a final 10 minutes to caramelise the juice.
6. Slices are delicious served with bitter salad leaves, crumbled feta and toasted pine nuts. Using the remaining butter juices as a dressing before serving.
